Chickpea and Chicken Stew
User Reviews
4.6
22 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
551 kcal
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Course
Main Course
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Cuisine
Spanish
Chickpea and Chicken Stew
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This hearty chickpea and chicken stew with peppers and chorizo is ready in 30 minutes, and it is perfect for a quick, delicious weeknight meal.
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Ingredients
- 2 medium onion finely chopped, about 6 oz/ 170 g
- 3.5 oz chorizo sliced, Note 1
- 3 garlic minced, cloves
- 2 bay leaf
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon paprika sweet, powder
- ¼ teaspoon smoked paprika powder
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- ½ teaspoon red chili flakes more or less to taste
- 1 chickpeas Note 2, canned
- 1.3 lbs chicken thighs Note 3, boneless, skinless
- 2 bell pepper red
- 3 tomato about 10.5 oz/ 300 g
- 1½ cups chicken stock
- 2-3 teaspoons cornstarch
- 3-4 teaspoons water cold
- salt fine sea salt and freshly ground
- black pepper fine sea salt and freshly ground
- parsley or cilantro, optional, fresh
Instructions
- Prepare ingredients: Chop the onions finely. Slice the chorizo. Set them aside. Mince the garlic and mix them with spices in a small bowl. 2 medium onions + 3.5 oz chorizo + 3 garlic cloves + 2 bay leaves + 1 teaspoon dried thyme + 1 teaspoon dried oregano + 1 teaspoon sweet paprika powder + ¼ teaspoon smoked paprika powder + ½ teaspoon ground cumin + ½ teaspoon ground coriander + ½ teaspoon red chili flakes
- Chop chicken: Drain and rinse the chickpeas, quarter the chicken thighs, and chop the bell peppers and tomatoes into small cubes. Keep them separated from the spices, the onions, and chorizo.1 can chickpeas + 1.3 lbs boneless, skinless chicken thighs + 2 red bell peppers + 3 tomatoes
- Cook chorizo and onions: Heat the pot without adding any oil, the chorizo will release enough fat to cook the onions. Add the onions and the chorizo to the pot and saute on medium heat for about 4-5 minutes until the onions are soft.
- Add garlic and spices and stir well for about 1 minute. Add chickpeas, chicken, bell peppers, tomatoes, and chicken stock. 1½ cups chicken stock
- Simmer stew: Stir well, cover, leaving a crack open, turn the heat down, and simmer for about 15-20 minutes or until the chicken is cooked through.
- Thicken stew (optional): If you wish the sauce to be thicker, place the cornstarch in a small bowl and add the cold water. Whisk to obtain a thick yet pourable paste. Slowly whisk this paste into the chicken stew and let bubble a few times, the stew should thicken slightly. Adjust the taste with salt and pepper.2-3 teaspoons cornstarch + 3-4 teaspoons cold water + fine sea salt and freshly ground black pepper
- Sprinkle with herbs before servingfresh parsley
Notes
- Chorizo: You can use dried, cured Spanish chorizo or raw Mexican chorizo.
- Chickpeas: From a 14 oz/ 400 g can or about 1 ½ cups (250 g) of cooked chickpeas.
- Chicken: You can use bone-in chicken thighs (and/or drumsticks) instead. Increase the cooking time accordingly and make sure that the chicken is cooked through before serving it.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
551kcal
(28%)
Carbohydrates
34g
(11%)
Protein
52g
(104%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
16g
(94%)
Cholesterol
208mg
(69%)
Sodium
1395mg
(58%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 551kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 52g | 104% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 208mg | 69% |
| Sodium | 1395mg | 58% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
22 reviews
Excellent
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