Middle Eastern Chicken & Chickpea Stew

eatingwell.com

Neil Wright

4 cloves garlic, finely chopped

¾ teaspoon salt, divided

¼ cup lemon juice

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon ground pepper

1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

1 large yellow onion, chopped

1 14-ounce can no-salt-added diced tomatoes

1 15-ounce can chickpeas, rinsed

¼ cup chopped flat-leaf parsley

Directions at eatingwell.com

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