• 4 cloves garlic, minced
• 3/4 tsp. salt, divided
• 1/4 cup lemon juice
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. ground pepper
• 1 lb. boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
• 1 Tbsp. extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 14-oz .can no-salt added diced tomatoes
• 1 15-oz. can chickpeas, rinsed
• 1/4 cup chopped flat-leaf parsley

1. Mash garlic and 1/2 tsp. salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika, and pepper.

2. Add chicken and stir to coat.

3. Heat oil in a cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

4. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. 

5. Add tomatoes with thier juice, chickpeas, the reserved marinade and the remaining 1/4 tsp. salt.

6. Reduce heat to medium and cook, stirring occasionally, unti chicken is cooked thoroughly, 5-7 minutes more. 

7. Serve with sprinkled parsley.