Instructions

• Heat 1 tablespoon olive oil in a large sauté pan over medium heat until shimmering.
• Add 1 small onion, sliced thin, and sauté 5 minutes, stirring occasionally, until translucent.
• Add 1 teaspoon paprika, 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1/4 teaspoon ground ginger, and 1 teaspoon kosher salt; cook 30–60 seconds, stirring, until fragrant.
• Pour in the 115 ounce can chopped tomatoes and bring the mixture to a gentle boil, then reduce heat to a simmer.
• Add 1 can garbanzo beans, drained and rinsed, and 1 pound chicken thighs, skinless; stir to coat the chicken in the sauce and nestle the thighs into the pan.
• Cover, maintain a gentle simmer, and cook 20 minutes, stirring once halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and heated through.
• Remove from heat and serve.