Recipe Background
Call-Me-Cumin Stew with chickpeas and paprika offers nostalgic comfort, perfect for rainy days.
The first time I cooked something entirely my own was a rainy afternoon during a visit back to my childhood home. Stepping into the familiar kitchen with chipped tiles and the faint smell of cumin lingering from decades of family meals, I was both comforted and inspired. I found myself rummaging through a shelf and pulling out a trusty can of chickpeas, a staple in my pantry ever since I first moved out. Their convenience was a blessing during college days, and the nostalgia hit hard as I cracked open the lid. Beside me on the counter lay a pile of garlic cloves that I eagerly smashed into a fragrant paste, a trick I learned from watching my mother and that never failed to heighten the aroma.
Feeling particularly nostalgic, I centered my meal around chicken, imagining my parents would be quite impressed with the newfound zest I'd developed in the way I spiced the pieces with cumin and paprika. The cumin's earthy depth resonated with childhood tastes, while the paprika added a fiery kick to the marinade. Cooking in a well-worn cast-iron skillet, the onions sizzled, turning golden-brown—a detail that seemed to encapsulate the afternoon light gleaming through rain-speckled windows. I couldn't help but sprinkle in a handful of flat-leaf parsley at the end, a bright touch my younger self foolishly thought unnecessary.
As the Call-Me-Cumin Stew came together, that comforting kitchen became a canvas for new memories. A dash of lemon juice introduced a lively tang that mingled with flavorful tomatoes and velvety chickpeas, simmering gently until the chicken was perfectly tender. Nestled over warm couscous, the dish felt like a culinary bridge between past and present, a familiar yet fresh celebration of home. I let the stew rest briefly for flavors to blend before savoring each bite.
Ingredients
- 4 cloves garlic finely chopped
- 3/4 teaspoon salt divided
- 1/4 cup lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground pepper
- 1 pound chicken breasts boneless and skinless, trimmed and cut into 1-inch-thick 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 and drained
- couscous optional, to taste, cooked and warm, for serving
- 1/4 cup flat-leaf parsley chopped, for garnish
Directions
- Add the garlic and 1/2 teaspoon of the salt to a cutting board and use the back of a fork to mash them together until a paste forms.
- In a medium bowl, add the garlic paste, the lemon juice, the cumin, the paprika, and the black pepper and whisk to combine.
- Add the chicken pieces to the garlic mixture and stir to coat.
- In a large cast-iron skillet over medium-high heat, add the olive oil.
- Add the onions to the oil and cook, stirring occasionally, until they are golden-brown, about 6-8 minutes.
- Use a slotted spoon to transfer only the chicken breast pieces to the onions, reserving the marinade, and cook, stirring occasionally, until the meat is opaque on the outside, about 4 minutes.
- Add the tomatoes and their juices, the chickpeas, the reserved marinade, and the remaining salt to the chicken mixture and reduce the heat to medium.
- Cook the stew until the meat reaches an internal temperature of 165 degrees F and the juices run clear.
- Serve the stew over the couscous, garnished with the parsley.
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