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In a stock or soup pot, heat the olive oil and cook the chicken with a little salt and pepper. Once cooked just through, set aside the chicken and place in the refrigerator. Scrape the brown bits up from the pan.
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Add a little more oil if needed and add the onion, celery, carrot and leek. Cook about 7-8 minutes until soft.
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Add the garlic and ginger and cook for about one minute until fragrant.
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Stir in the turmeric, cumin, bay leaf and lemon zest.
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Stir in the white wine. Cook uncovered for a few minutes.
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Add the lemon juice, chicken stock and chickpeas.
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Cover and cook about 2 hours. During the last half hour of cooking, shred the reserved chicken and transfer back to the pot. Stir in the parsley at this time as well.
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Cook the rice as directed on the package. *You can either make all of the servings up front and transfer the whole batch to the pot or make them piecemeal, about 1/2 cup dry, for each bowl over the next few days.*
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Garnish with a little lemon juice and serve with a sharp cheese like Parmesan or Romano.