Chickpea Stew With Roasted Chicken

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4 cups cooked chickpeas or canned chickpeas, drained

2 cups stock (chicken or vegetable) or water

salt and freshly ground pepper

4 tbsp olive oil

4 chicken pieces, about 1 pound, preferably legs or thighs (optional)

2 small eggplants or medium zucchini, chopped

1 lb fresh mushrooms (any kind), trimmed and sliced

1 large onion, chopped

1 carrot, chopped

1 tbsp minced garlic

1 tsp minced fresh ginger

1 tsp ground coriander

2 tsp ground cumin

2 cups peeled, seeded, chopped tomato (canned is fine; don't bother to drain)

chopped fresh cilantro or parsley

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