Chicken tajine with chickpeas and harissa

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

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

Heat the oil in a tajine pot or a thick-walled pan and quickly sear 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 stock, chopped tomatoes, and salt to taste. Stir 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.