Instructions: In large, non-stick soup or stock pot*, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides.

Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin, turmeric and water. Bring to simmer, reduce heat and cook for about 20 minutes.

Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season with salt and pepper to taste and serve. Serve in large bowls over couscous.

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