Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp smoked paprika
  • Salt to taste
  • black pepper to taste
  • 8 cups low-sodium chicken bone broth
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • 2 tbsp Greek yogurt

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the chicken pieces and sear until the edges are mahogany-colored. Remove the chicken and set aside.
  2. In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic, cumin, turmeric, and smoked paprika. Toast the spices for 60 seconds until fragrant.
  4. Stir in the diced tomatoes and chickpeas, ensuring everything is coated in the golden spice mixture.
  5. Pour in the bone broth and return the seared chicken to the pot. Bring to a boil, then reduce heat to low.
  6. Simmer uncovered for 20 minutes. For a thicker texture, use a potato masher or immersion blender to slightly mash a portion of the chickpeas.
  7. Stir in the fresh lemon juice and chopped parsley. Serve warm, garnished with Greek yogurt if desired.