Middle Eastern Chicken and Chickpea Stew

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Add chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Add minced garlic, ground cumin, ground coriander, and turmeric powder. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the diced tomatoes (undrained), rinsed and drained chickpeas, and chicken broth. Bring the mixture to a simmer.

Return the browned chicken to the pot. Season with salt and black pepper. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.