Make a double batch and freeze it for a quick healthy dinner.

Serve the stew with couscous and steamed broccoli.

Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper.

overhead view of Cumin Chicken Chickpea Stew in skillet and in a bowl

Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall

Add chicken and stir to coat.

Heat oil in a large cast-iron skillet over medium-high heat.

Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

overhead view of all ingredients in various bowls/dishes

Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall

Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt.

Serve sprinkled with parsley.

To make ahead

Cover and refrigerate for up to 3 days.

overhead view of fork mashing garlic and salt into a paste

Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall