Ingredients
1
large onion, thinly sliced
6
large garlic cloves, minced
1
tbsp minced peeled ginger
2
cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2
cup canned diced tomatoes in juice
1/2
cup chopped fresh cilantro stems
1
lemon, quartered, thinly sliced
2
tbsp (or more) fresh lemon juice
4
chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
2
chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
3
medium carrots, peeled, cut into 2-inch pieces
2
cups 2-inch pieces green beans
1/4
cup chopped fresh mint
Directions
1.
Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
2.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
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