INGREDIENTS 

3 tbsp olive or sunflower oil
1 small onion, finely chopped
2 stalks celery, finely chopped
2 chicken breasts, diced
1/2 tsp Savory Accents Harissa Paste
2 cloves garlic, minced
3 tsp guajillo chile powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp mild curry powder
1 tsp powder or fresh ginger
1/2 tsp ground cinnamon, or 1 2” cinnamon stick, whole
3 – 4 medium potatoes and/or turnips, peeled and diced
15 oz cooked/canned garbanzo beans
15 oz crushed tomatoes
8-10 cups beef or chicken stock or water
salt and pepper
Harissa Paste to taste
parsley for garnish

INSTRUCTIONS:
Heat 2 tbsp oil in a large stock pot over medium-low heat.

Add onion and celery and saute 5 minutes

Add chicken pieces, and harissa paste and continue to saute until cooked through, about 8 minutes, stirring frequently.

Push chicken and vegetables to edges of stock pot and add 1 tbsp oil to center of pot. Quickly add all spices and garlic and stir constantly about 20 seconds.

Add crushed tomatoes and stock and stir.

Add potatoes and turnips and garbanzo beans.

Cover and simmer about 30-40 minutes until vegetables are tender.

Add salt to taste.

Serve and garnish with parsley and fresh ground black pepper.
Add more harissa paste to desired spice level.

Serve warm with bread.
-Recipe submitted by Otehlia C. & MadisonEatsTours!