Name: Chicken Tagine with Chickpeas and Mint
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; 1 large onion, thinly sliced; 6 large garlic cloves, minced; 1 tablespoon minced peeled ginger; 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 (or more) water; 2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans; 1/2 cup canned diced tomatoes in juice; 1/2 cup chopped fresh cilantro stems; 1 lemon, quartered, thinly sliced; 2 tablespoons (or more) fresh lemon juice; 4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated; 2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces; 3 medium carrots, peeled, cut into 2-inch pieces; 2 cups 2-inch pieces green beans; 1/4 cup chopped fresh mint

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