Discover a Delicious and Complex Moroccan Chicken and Chickpea Recipe

Do you ever find yourself in a culinary rut? Cooking the same few dishes over and over again is easy and somehow comforting, but does your palate—and your dinner guests—sometimes demand something more? Look no further for the answer! The Moroccan Chicken and Chickpea recipe we share here is sure to excite your taste buds and impress your company.

This stunningly flavorful dish, with a complexity of ingredients and vibrant colors, will transport you to another world with each bite. Chicken and chickpeas are cooked together in a fragrant blend of Moroccan spices—cumin, ginger, turmeric, and cinnamon—allowed to meld together to create a dish greater than the sum of its parts. You can also add stewed tomatoes to the pot to create an even richer flavor.

As an added bonus, this dish is relatively easy and speedy to prepare. Simply sauté the onions, carrots and celery together, then add the spices, the chicken and the chickpeas, and finish with a few more ingredients. You can cook this meal in one pot, making it fast and easy to cook and cleanup.

No doubt this dish can compete with the most complex recipes Morocco has to offer. Rich, flavorful, and unique, you’ll want to make sure to savor every bite. Bon appétit!


• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 2 stalks of celery, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• ½ teaspoon ground ginger
• ½ teaspoon turmeric
• ¼ teaspoon ground cinnamon
• 470g boneless, skinless chicken breast, cut into small pieces
• 155g can of chickpeas, drained
• 2 cups stewed tomatoes
• 2 tablespoons tomato paste
• ¼ cup chopped fresh parsley


1. Heat the oil in a large pot over medium-high heat.
2. Add the diced onion, carrot and celery to the pot and sauté until softened, about 5 minutes.
3. Add the garlic, cumin, ginger, turmeric, and cinnamon. Stir in the cumin, ginger, turmeric and cinnamon, and cook for about 1 minute.
4. Add the chicken and chickpeas to the pot and stir gently to combine the ingredients.
5. Add the stewed tomatoes, the tomato paste and parsley to the pot.
6. Cook on low heat for 25-30 minutes, stirring often.
7. Serve with rice or couscous. Enjoy!