Chicken Tagine with Chickpeas and Mint

Ingredients

• 2 cups garbanzo beans canned drained (chickpeas)
• 3 medium carrots peeled cut into 2-inch pieces
• 0.5 teaspoon cayenne pepper 
• 2  chicken breast halves skinless with bones, , each cut crosswise into 2 pieces
• 4  chicken leg-thigh pieces skinless separated
• 0.5 cup cilantro stems fresh chopped
• 0.3 cup mint leaves fresh chopped
• 6 large garlic cloves minced
• 1 tablespoon ginger minced peeled
• 2 cups pieces green beans 
• 0.1 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1  optional: lemon thinly sliced quartered
• 2 tablespoons juice of lemon fresh ()
• 1 tablespoon olive oil 
• 1 large onion thinly sliced
• 1.5 tablespoons paprika 
• 0.5 cup juice reserved from tomatoes diced canned
• 1 teaspoon turmeric 
• 2 cups water ()

Equipment

• bowl
• pot

Directions

1. Heat oil in heavy large pot over medium heat.
2. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
3. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
5. 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.
6. Transfer to bowl.
7. Sprinkle with mint.