• Strip the cilantro leaves from the stems, keeping the leaves and stems separate; set aside the leaves for garnish.

In a medium [large] sauce pot, add the chicken and enough water to cover by 2 inches, making sure the breasts are separated; add the cilantro stems, season lightly with salt and pepper, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken into 2-inch pieces. Using a fine-mesh strainer, strain 1½ cups [2 cups] of the cooking liquid into a heatproof measuring cup or medium bowl; discard the remaining liquid. Wipe out the pot.
While the chicken cooks, prepare the remaining ingredients.

• Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ½-inch slices.
• Rinse the chickpeas.

In the same pot used for the chicken, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Add the chickpeas, tomato paste, shredded chicken, and the reserved cooking liquid and cook, stirring occasionally, until the carrots are tender and the chickpeas are warmed through, 2 to 3 minutes. Remove from the heat and stir in the green chermoula and peas. Season to taste with salt and pepper, if needed.

Transfer the chicken stew to individual bowls, garnish with the cilantro leaves, and serve.