Chicken Tagine With Chickpeas and Mint

From Bon Appetit Magazine. A one-pot dish that can be served over couscous.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  large onion, thinly sliced
• 6  large garlic cloves, minced
• 1  tablespoon fresh ginger, peeled and minced
• 1 1⁄2 tablespoons paprika
• 1  teaspoon turmeric
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon cayenne pepper
• 1⁄8 teaspoon ground cinnamon
• 2  cups water (or more)
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1⁄2 cup diced tomatoes with juice (canned)
• 1⁄2 cup fresh cilantro stem
• 1  lemon, quartered and thinly sliced
• 2  tablespoons fresh lemon juice (or more)
• 4  chicken legs-thighs, pieces skin removed and drum sticks separated
• 2  boneless skinless chicken breasts, each cut crosswise into 2 pieces
• 3  medium carrots, peeled and cut into 2 inch pieces
• 2  cups green beans, cut into 2 inch pieces
• 1⁄4 of fresh mint, chopped

Directions

1. Heat oil in heavy large pot over medium heat. Add onion, garlic and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, chickpeas, tomatoes with juices, cilantro, lemon and 2 tablespoons lemon juice. Bring to a boil. Reduce heat, cover and simmer 10 minutes.
2. Sprinkle chicken with salt and pepper, add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.