Chicken Tagine with Chickpeas and Harissa

Divide the chicken thighs into two parts at the joint. Salt them and sprinkle them on all sides with half the amount of Garam Masala spice.

Clean the vegetables, remove seeds from the peppers. Cut the onion into eighths, carrots into one-centimeter pieces, peppers into larger pieces, and garlic into slices.

Heat the oil in a tagine pot or a thick-bottomed pan and quickly fry the meat on all sides until browned. Remove the meat and set it aside, then sauté the vegetables in the same pan. Add the remaining spices and sauté for another minute. Add the harissa paste, chicken broth, chopped tomatoes, and salt to taste. Mix well and return the meat to the pan. Cover and cook over low heat for one hour. Near the end, add the drained chickpeas. Season with freshly ground black pepper and chopped parsley.