Chicken And Chickpea Stew

1. 1

   In a medium pot bring one cup of water to a boil. Add spinach and cook, tossing frequently, until wilted, approx. 2 minutes. Drain in a colander. Set aside.

2. 2

   In same pot over med - high heat, heat oil until rippling. Salt the chicken thighs and add to the pot. Cook, turning once, until browned, approx 8 to 10 minutes. Remove to a cutting board and cut into 1/2 inch dice.

3. 3

   In a small bowl combine mashed garlic, 1/2 tsp salt, saffron, paprika, cumin, cloves, black pepper and 1/4 cup of chickpea liquid.

4. 4

   Add 2 tbsp olive oil to the pot. Heat until shimmering. Add onion and tomato and cook over med-high heat, stirring occasionally, until softened, about 3 mins. Add garlic mixture and cook for one minute longer.

5. 5

   Add chickpeas with remaining liquid to the pot and bring to a boil. Add spinach and diced chicken and simmer for 15 minutes.

6. 6

   Serve in bowls with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.