Moroccan Chickpea Stew with Chicken & Lentils

1 can chickpeas, drained and rinsed
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Heat olive oil in a medium stock pot or dutch oven over medium high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches and cook until well browned. remove chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add ginger, turmeric, pepper, cinnamon and nutmeg and cook, stirring constantly, for 1 minute. Return chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils and chickpeas and bring to a boil. Reduce heat to medium low, cover and cook at a gentle simmer for 1 hour.

Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parley and lemon juice and cook, uncovered for 5 minutes.

Ladle into warmed soup bowls and garish with fresh cilantro sprigs.

Number of Servings: 10

Recipe submitted by SparkPeople user HOLLIHOCK6.