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Mix the spices all together.
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In a big pot or Dutch oven, turn heat to medium-high.
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Add 1 teaspoon of the mixed spices plus the additional salt and cumin listed under stew ingredients. Stir them around constantly to allow them to "bloom" or become aromatic.
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Add the olive oil, mix well.
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To the heated and oiled spices, add the onions, garlic, and bell peppers. Sauté for 2 minutes.
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Add the chicken and cook for another 2 minutes.
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Add the sweet potato and cook for an additional minute.
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Add half of the prepared cilantro, lime juice, and the can of tomatoes with the juice.
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Begin to degalze the pan.
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Add the mushrooms, mix well.
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Add the chicken broth and completely deglaze the pan.
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Bring to a boil and allow it to reduce a little. About 10 minutes. Taste for seasoning.
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Remove 11/2-2 cups of the broth to a bowl.
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Slowly whisk the cornstarch into the hot broth, a tiny bit at a time.
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The more cornstarch, the thicker the sauce will be.
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The broth will be cloudy.
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Add the chickpeas to the pot and stir.
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Add the cornstarch/broth mixture back to the pot and mix well.
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Reduce the heat to medium low and allow to return to a simmer.
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Cook for about 10 minutes.
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Reduce the heat to low until ready to serve.
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Serve each bowl with the remaining chopped fresh cilantro.