Lemony Chicken and Chickpea Stew

Instructions

1. 1
   Mise en place

   Finely dice the onion. Small-dice the celery and carrot. Drain and rinse the chickpeas. Zest half of the lemon, then juice the lemon to yield 2 tablespoons. Chop the oregano, parsley, and dill. Shred the chicken.

2. 2

   Cook the vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, carrot, jarred minced garlic, Calabrian chiles, kosher salt, and black pepper. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

3. 3

   Toast the spices: Add the paprika, turmeric, and coriander. Cook, stirring, until fragrant, about 2 minutes.

4. 4

   Simmer the stew: Add the chickpeas, chicken broth, bay leaves, and lemon zest. Bring to a rapid simmer. Reduce the heat to medium-low, then stir in the pearl couscous and oregano. Cover and gently simmer until the couscous is tender, about 10 minutes.

5. 5

   Add the chicken and herbs: Stir in the shredded chicken, lemon juice, parsley, and dill. Simmer uncovered until the chicken is warmed through and the flavors have melded, about 5 minutes.

6. 6

   Finish and serve: Remove and discard the bay leaves. Taste and add more salt as needed. Ladle into bowls and top with additional fresh dill.