Chicken Chickpea Stew

Name: Chicken Chickpea Stew
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 4 chicken thighs, bone in, skin on; 1 onion, peeled and diced; 2 carrots, peeled and sliced into rounds; 3-4 garlic cloves, crushed; 1 cup chicken broth (low sodium okay), or more if needed; 14 oz diced tomatoes (or 1 3/4 cups ripe diced tomatoes); 14 oz chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas); 1 roasted red bell pepper, skinned and sliced - learn to roast a bell pepper here; 1 tsp smoked paprika; 1/2 tsp cumin; 1/4 tsp Turmeric; Pinch cayenne; 1/3 cup chopped cilantro (or substitute flat leaf parsley), divided; salt and pepper

User Reviews

4.9

87 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4 servings
Calories
523 kcal
Course
Main Course
Cuisine
Middle Eastern

Chicken Chickpea Stew

Iris Warren

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Chicken Chickpea Stew, a healthy, savory stew recipe with dark meat chicken, schmaltz, garbanzo beans, tomatoes, carrots, spices. Kosher, Tagine.

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Ingredients

Servings

2 tbsp extra virgin olive oil
4 chicken thighs, bone in, skin on
1 onion, peeled and diced
2 carrots, peeled and sliced into rounds
3-4 garlic cloves, crushed
1 cup chicken broth (low sodium okay), or more if needed
14 oz diced tomatoes (or 1 3/4 cups ripe diced tomatoes) (1 can)
14 oz chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas) (1 can)
1 roasted red bell pepper, skinned and sliced - learn to roast a bell pepper here
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp Turmeric
Pinch cayenne (or more to taste)
1/3 cup chopped cilantro (or substitute flat leaf parsley), divided
salt and pepper

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Instructions

Sprinkle chicken thighs lightly with salt and pepper. Heat olive oil in a sauté pan with high walls over medium heat till hot. Place the chicken thighs into the hot oil, skin side down, and turn heat to medium high. Brown the thighs for about 10 minutes, flipping once halfway through, till thighs are browned on both sides and skin is golden and crisp. Remove the thighs from pan. Do not drain the fat or juices from the pan.
Add the minced onion to the pan and cook for 5-8 minutes till softened.
Add the carrots and cook them for 5 more minutes till the onion starts to caramelize. Add the garlic and cook for 2 minutes more till fragrant, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks.
Add the chicken broth, diced tomatoes, chickpeas, roasted bell pepper, smoked paprika, cumin, turmeric, cayenne, and 3 tbsp of the chopped cilantro or parsley. Careful with the cayenne when adding to taste, it’s extremely spicy. I liked to add ¼ tsp of cayenne, which gives the stew a nice spicy kick.
Stir the mixture and bring to a boil. Add salt and pepper to taste (I usually add about ½ tsp of salt or less depending on how salty my chicken broth is). Reduce heat to a simmer. Put chicken thighs back in the sauté pan and ladle sauce over them. Cover the pot, vented on one side, and let the stew simmer for 45 minutes, stirring occasionally.
Uncover the pot. Continue to simmer for 15 more minutes till the liquid reduces and the sauce starts to thicken.
Remove cooked chicken thighs from the sauce. Remove the skin and discard. Cut meat from the bones in small shreds. Discard bones and any excess fat.
Return the chicken shreds to the sauté pan and stir to combine. Simmer till heated through, or until the sauce is thickened to desired consistency. If the stew seems too dry, add a little chicken broth to rehydrate.
Remove from heat and sprinkle with remaining 2 tbsp chopped cilantro. Serve Chicken Chickpea Stew over cooked quinoa, couscous or brown rice.

Notes

You will also need: a sauté pan

Nutrition Information

Show Details

Calories 523kcal (26%) Carbohydrates 25g (8%) Protein 31g (62%) Fat 33g (51%) Saturated Fat 7g (35%) Cholesterol 141mg (47%) Sodium 697mg (29%) Potassium 848mg (24%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 5725IU (115%) Vitamin C 18.4mg (20%) Calcium 101mg (10%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 523 kcal

% Daily Value*

Calories	523kcal	26%
Carbohydrates	25g	8%
Protein	31g	62%
Fat	33g	51%
Saturated Fat	7g	35%
Cholesterol	141mg	47%
Sodium	697mg	29%
Potassium	848mg	18%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	5725IU	115%
Vitamin C	18.4mg	20%
Calcium	101mg	10%
Iron	3.8mg	21%