Stewed Chicken and Chickpeas is an easy and healthy, one-pot meal. Mostly hands-off, it's perfect for weeknight dinners!
Heat oil in a large pot over medium to medium high heat. Add chicken breasts. Spread onion, celery, and carrots around it. Brown the chicken for 5 minutes, stirring the vegetables occasionally. Flip the chicken breasts and sear for another 5 minutes, stirring the vegetables once or twice.
Add garlic and ginger and cook for 1 minute. Stir in cumin and coriander. Add broth and scrape the browned bits from the bottom. Add tomato sauce and chickpeas. Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 30 minutes, stirring occasionally.
Add water and bring to a bubble. Stir in couscous and turn off the heat. Let rest for 5 minutes before serving.
Make it vegetarian by sauteing 3 cups diced eggplant or other vegetables instead of chicken. Simmer with chickpeas for 10-15 minutes instead of 30.
If you can't find couscous, you can serve the stew over any cooked grain. Or, you can add the 1 ⅓ water with the tomato sauce and chickpeas, and add orzo, or another small pasta, instead during the last 5-10 minutes of cooking. Keep the heat on. Cook it for however long the box of pasta says is necessary; you may need additional water or cooking time. Leftovers with pasta will likely become very thick as the pasta will continue to soak up liquid.
Inspired by Mark Bittman's How to Cook Everything