Cumin Chicken & Chickpea Skillet

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper
• 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 tablespoons no-salt-added tomato paste
• 4 cloves garlic, finely chopped
• 1 15-ounce can chickpeas, rinsed
• 1 14-ounce can no-salt-added diced tomatoes
• 1/4 cup lemon juice
• 1/4 cup chopped flat-leaf parsley

Instructions

1. Stir 1½ teaspoons cumin, 1½ teaspoons paprika, 1 teaspoon coriander, 1 teaspoon salt and ½ teaspoon pepper together in a small bowl. Place chicken pieces in a medium bowl; add 1 tablespoon of the spice mixture and toss to coat. Set the remaining spice mixture aside.
2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken in a single layer; cook, stirring occasionally, until browned (the chicken will be undercooked), about 5 minutes. Transfer to a plate; do not wipe the pan clean.
3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chopped onion, 2 tablespoons tomato paste, minced garlic and the remaining 2¼ teaspoons spice mixture; cook, stirring occasionally, until the onion softens, about 5 minutes.
4. Drain 1 (15-ounce) can chickpeas, reserving ½ cup chickpea liquid. Add 1 (14-ounce) can tomatoes with their juice, the drained chickpeas, the reserved ½ cup chickpea liquid and the reserved chicken to the mixture in the pan; stir and bring to a simmer over medium-high heat. Reduce heat to medium; cook, covered, stirring occasionally, until the chicken is cooked through, about 3 minutes. Stir in 1 tablespoon lemon juice. Serve sprinkled with ¼ cup parsley.