Get prepped

Cup of Yum
1. Dice the onion and carrots, mince the garlic, and cut the chicken into bite-sized pieces.

Start the stew

1. In a large dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and carrots, and season with salt and pepper. Cook until the carrots start to soften, about 5 minutes.

Add flavor

1. Stir in the garlic, ground cumin, and crushed red pepper. Cook for another minute to release the flavors.

Combine ingredients

1. Pour in the chicken stock, chickpeas, and fire-roasted tomatoes, and mix well.

Blend a portion

1. Remove about 2 cups of the stew mixture and blend it in a food processor or blender until smooth. Return the puréed portion back to the pot to thicken the stew.

Add the chicken

1. Bring the stew to a boil, then reduce the heat to medium. Add the chicken and let it simmer gently (without boiling) for 5-10 minutes, until the chicken is cooked through.

Serve

1. Ladle the stew into bowls. Garnish with cilantro and lemon zest.
2. Devour.