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Chicken Chickpea Stew

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

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

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) (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

Instructions

    Cup of Yum
  1. 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.
  2. Add the minced onion to the pan and cook for 5-8 minutes till softened.
  3. 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.
  4. 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.
  5. 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.
  6. Uncover the pot. Continue to simmer for 15 more minutes till the liquid reduces and the sauce starts to thicken.
  7. 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.
  8. 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.
  9. 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

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

% 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.