Chicken Chickpea Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
523 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Chickpea Stew
Description
This stew starts by seasoning and browning chicken thighs skin-side down in olive oil until the skin is crisp and golden. The rendered fat is used to soften diced onions and carrots, allowing natural sweetness and caramelization. Crushed garlic is added toward the end of the sauté for fragrance. Next, chicken broth, canned diced tomatoes, rinsed chickpeas, and slices of roasted, skinned red bell pepper are stirred in along with smoked paprika, cumin, turmeric, and a pinch of cayenne pepper for subtle warmth.
After adding the spices and a portion of chopped cilantro or parsley, the stew simmers until the chicken is tender and the flavors meld. The finished dish balances savory, earthy, and mildly spicy notes, with the tender chicken and creamy chickpeas providing satisfying texture contrasts. The roasted pepper enhances sweetness and adds depth.
This stew works well as a standalone meal for lunch or dinner. Fresh cilantro scattered before serving highlights its bright herbal qualities. Adjust cayenne levels carefully, as even small amounts can be quite spicy. Using bone-in, skin-on thighs provides richness and flavor to the broth. This one-pot dish offers comforting complexity from simple pantry ingredients.
Ingredients
- 2 tbsp extra virgin olive oil
- 4 chicken thigh bone in, skin on
- 1 onion peeled and diced
- 2 carrot 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 1 can, or 1 3/4 cups ripe diced tomatoes
- 14 oz chickpeas 1 can, drained and rinsed or 1 3/4 cups cooked chickpeas
- 1 red bell pepper roasted, skinned and sliced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp Turmeric
- Pinch cayenne pepper or more to taste
- 1/3 cup cilantro chopped, or substitute flat leaf parsley, divided
- salt
- black pepper
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
- A sauté pan with high sides is needed to brown chicken and cook the stew in one vessel.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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