- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cook until softened (2-3 minutes).
- Add cumin, cinnamon, and cayenne; cook while stirring for 1 minute.
- Add broth and chicken. Cover and bring to a simmer over high heat.
- Uncover and cook, turning chicken occasionally, until internal temperature reaches 165°F (20-22 minutes).
- Remove chicken to a cutting board. When cool enough to handle, remove meat from bones and shred.
- Meanwhile, add sweet potato, bell pepper, and green beans to the pot. Return to simmer.
- Cook until vegetables are tender (4-10 minutes).
- Stir in shredded chicken, chickpeas, salt, and pepper.
- Cook until heated through (about 3 minutes).
- Remove from heat and stir in harissa.
Note: Fresh or frozen (thawed) green beans can be used. Adjust harissa to taste - it can be quite spicy!