Moroccan Chicken & Chickpea Stew
by Lidia Bastianich on Nov 20, 2025
In her PBS special Lidia Celebrates America: A Nation of Neighbors, Lidia Bastianich joins No Res Gourmet—a grassroots culinary movement founded by Firas Ayyad—which prepares meals for those experiencing homelessness. Among the dishes is a fragrant Moroccan Chicken & Chickpea Stew. Chef Hugo Pelayo explains, “This one happens to be Mediterranean flavors, specifically in North Africa and the Levant area. That's a momentary escape for these people who've lost everything—to get a little mini vacation when they're having dinner. For that one moment, they're not having the same thing they're making every day. It's not white rice, chicken, and broccoli. They get to try somewhere and go somewhere and be somewhere different.”
- Course
- Soup and Stew
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken thighs
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ (14-ounce) can diced tomatoes with juice
- 2 cups chicken stock or bone broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley, for garnish
Instructions
-
Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 4 minutes per side. Remove and set aside.
-
Add the remaining olive oil and the onion; cook until softened, about 5 minutes. Add the garlic and tomato paste and cook 1 minute, stirring to toast the paste.
-
Stir in the cumin, paprika, turmeric, cinnamon, salt, and pepper. Add the chickpeas, diced tomatoes with juice, and chicken stock.
-
Return the browned chicken to the pot. Bring to a simmer, cover, and cook 20 to 25 minutes, until the chicken is tender and the sauce has thickened slightly.
-
Taste and adjust seasoning. Garnish with chopped parsley before serving.
