Cinnamon and Chicken Stew

For the most flavour and juiciness, cook the chicken on the bone.

1 tablespoon olive oil

3 medium onions, thinly sliced

1 tablespoon minced, peeled fresh ginger

3 cloves garlic, thinly sliced

1/2 teaspoon ground cumin

2 cans (15 ounces each) chickpeas (or 3 and 1/2 cups cooked chickpeas)

1/2 small lemon, seeded and finely chopped, plus wedges for serving

4 plum tomatoes, coarsely chopped

3 sticks cinnamon

1 whole chicken, cut into pieces, skin removed

Coarse salt and freshly ground pepper

1/4 cup coarsely chopped cilantro, plus more for garnish

Heat a large stockpot over medium heat and add oil. Add onion, ginger, and garlic. Cook, stirring frequently until onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes and cinnamon; cook until tomatoes soften slightly, about 3 minutes.

Season chicken with 1-1/2 teaspoons salt and 1/2 teaspoon pepper; add to pot. Add 1 and 1/2 cups water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, until chicken is cooked through, about 40 minutes. Remove chicken.

Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls, top with chicken. Sprinkle with cilantro and serve with lemon.