Healthier living, one day at a time!

Cinnamon and Chicken Stew

Prep Time

10 minutes

Prep Notes

Cooking Time

1 hour


4-6 servings


1 tablespoon olive oil

 3 medium onions, thinly sliced

1 tablespoon minced, peeled fresh ginger

3 cloves garlic, thinly sliced

1/2 teaspoon ground cumin

2 cans (15 ounces each) chickpeas (or 3 1/2 cups fresh chickpeas)

1/4 small organic lemon, seeded and finely chopped, plus wedges for serving (or use the rind from 1/4 fermented lemon)

4 plum tomatoes, coarsely chopped (or 1 can of diced tomatoes)

1 ½  tsp ground cinnamon

1 whole chicken, cut into pieces, skin removed (or 1-2 lb package of chicken pieces)

Coarse salt and freshly ground pepper

¼ cup coarsely chopped cilantro or parsley, plus more for garnish


  1. Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. Cook, stirring frequently until onions are soft and translucent, about 10 minutes.
  2. Add cumin and stir for 30 seconds. 
  3. Add chickpeas, lemon, tomatoes, and cinnamon; cook until tomatoes soften slightly, about 3 minutes. 
  4. Season chicken with 1 1/2teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer andcook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken. Note:  if using chicken pieces, reduce cooking time to 25 minutes.
  5. Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro or parsley. Taste and adjust for seasoning. 
  6. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro or parsley and serve with a lemon wedge.