Lemony Chicken and Chickpea Stew

Instructions

1. 1

   Prepare the vegetables

   Finely dice the onion. Cut the celery and carrot into small dice. Drain and rinse the chickpeas. Zest half the lemon, then squeeze the lemon to yield 2 tablespoons juice. Finely chop enough oregano to measure 1 tablespoon and enough Calabrian chili peppers to measure ½ teaspoon.

2. 2

   Cook the vegetables

   Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, carrot, minced garlic, Calabrian chili peppers, 2 teaspoons kosher salt, and black pepper. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

3. 3

   Toast the spices

   Stir in 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 simmer gently until the couscous is tender, about 10 minutes.

5. 5

   Prepare the chicken and herbs

   While the stew simmers, shred enough cooked rotisserie chicken to measure 4 cups. Finely chop enough parsley to measure 2 tablespoons and enough dill to measure 2 tablespoons, plus more for serving.

6. 6

   Warm the chicken

   Stir in the shredded chicken, 2 tablespoons lemon juice, parsley, and 2 tablespoons dill. Simmer uncovered until the chicken is heated through to 165°F, about 5 minutes.

7. 7

   Finish and serve

   Discard the bay leaves. Taste and add more salt as needed. Ladle the stew into bowls and top with the additional dill.