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Prepare your ingredients before you begin.
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Heat oil in a large skillet. Add chicken. Cook until no longer pink, 5-7 minutes. Remove to a plate.
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Heat oil in a Dutch oven or soup pot. Add shallots and carrot. Cook 5 minutes or until softened.
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Mix in garlic, cumin, paprika, & crushed red pepper. Cook until fragrant, about 1 minute.
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Stir in stock, chickpeas & tomato. Add chicken, cilantro & lemon zest. Heat through.
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Serve with Greek yogurt, if desired. Full recipe is linked below!
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Blackened Fish Tacos
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