Step 1

In a large dutch oven, heat the olive oil over medium heat.

Step 2

Add the onion and carrots, and season well.

Step 3

Cook until the carrots begin to soften, around 5 minutes

Step 4

Add the garlic, cumin and red pepper. Cook for another minute.

Step 5

Add the stock, chickpeas and tomatoes and mix well.

Step 6

Remove 2 cups of the mixture, and blend in a food processor or blender.

Step 7

Return the the puree to the stew, check for seasoning, then bring to a boil.

Step 8

Reduce the heat to medium, add the chicken and simmer (don't boil) for 5-10 minutes (until the chicken is cooked through).

Step 9

Ladle into bowls.

Step 10

Add cilantro and lemon zest to each bowl.

Step 11

Devour.