Persian Chicken and Chickpea Stew (Khoresh-e Nokhod)

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, browning on all sides. Remove the chicken from the pot and set aside.

Reduce the heat to medium. Add the chopped onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Stir in the minced garlic, turmeric powder, ground cumin, and cinnamon powder. Cook for 1 minute, stirring constantly, until fragrant.

Return the browned chicken to the pot. Add the diced tomatoes (undrained), rinsed and drained chickpeas, chicken broth, salt, and black pepper. Stir to combine.

Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes, or until the chicken is cooked through and tender.

Taste and adjust seasonings as needed. Serve hot, garnished with fresh chopped parsley.