Chickpea stew

• 8 oz. dried chickpeas
• 2 c stock
• 1 large can diced tomatoes, drained.
• 1 large can peeled plum tomatoes
• 2 zucchinis
• 2 c diced onions (3 small ones)
• 6 cloves garlic
• 3 oz. tomato paste
• 1/2 T cinnamon
• 1 T cumin
• 1/2 T coriander
• 1/2 T garam masala
• 1 T chili flakes or powder
• 4 chicken thighs
• 3 T olive oil, separated
• 1/2 t salt
• 1/2 t pepper

Fry chicken thighs in 1 T oil. Sweat onions. Add garlic and tomato paste, cook 2 min. Add tomatoes, spices, oil, zucchini and stock. Place chicken thighs on top of stew. Simmer 1 hour uncovered. Serve over couscous or rice.