This quick and easy chicken and chickpea stew makes for a delicious midweek family meal. It's great served with couscous or rice.
Not only does this chicken and chickpea stew taste great but it's easily on the table in less than an hour.
A similar recipe to my quick healthy chicken stew this too is made from pretty much kitchen store cupboard basics.
That helps to make this healthy chicken chickpea stew a brilliant budget family meal!
Plus as this is a one pot chicken stew with everything made in the same casserole pot you’re also saving on the dreaded washing up!
Packed with goodness and delicious flavours this is comfort food at its best.
This delicious chicken one pot meal ensures all the flavours mingle together making for a perfect midweek hearty meal.
This hearty stew is made from simple ingredients too!
I use skinless boneless chicken breasts as they're lean and perfect for this recipe.
The chicken pieces come out tasty, juicy and succulent and not dry at all.
You could use skinless chicken thighs though. I just can't be bothered with dealing with the bones when I just want to tuck in to this delicious recipe!
This easy recipe also makes a great healthy freezer meal. Easily reheated for busy weeknights!
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Ingredients
- Olive Oil
- Skinless Chicken Breasts
- Onion
- Red Pepper
- Carrot
- Garlic Cloves
- Smoked Paprika
- Cumin Powder
- Tinned Chickpeas
- Tinned Tomatoes
- Chicken Stock
- Tomato Puree
- Salt and Freshly Ground Black Pepper
See recipe card for quantities.
How To Make Chicken And Chickpea Stew
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make chicken and chickpea stew:
Step 1
- Season chicken.
Step 2
- Brown the chicken.
Step 3 - 5
- Remove chicken from casserole pot.
- Add olive oil.
- Sauté onion, red pepper and carrot together.
Step 6
- Add the cloves garlic, smoked paprika, cumin powder, drained chickpeas, diced tomatoes, chicken stock and tomato puree.
Step 7 & 8
- Add the cooked chicken back to the pan. Simmer until sauce has thickened.
- Season to taste.
Substitutions
- Olive Oil - you can substitute with any kind of oil you choose.
- Skinless Chicken Breasts - you can use chicken thighs instead.
- Onion
- Red Pepper - I prefer red peppers in this recipe but you could use any kind.
- Carrot
- Garlic Cloves
- Smoked Paprika
- Cumin Powder
- Tinned Chickpeas - you could soak dried chickpeas overnight but tinned chickpeas are quicker.
- Tinned Tomatoes
- Chicken Stock - you could use homemade chicken broth but a stock cube is easier.
- Tomato Puree - tomato paste is fine.
- Salt and Freshly Ground Black Pepper
Why You'll Love This Chicken And Chickpea Stew
- Each serving is only 345 calories.
- It's low in fat and high in protein.
- It makes for a delicious meal. Especially on a chilly day.
- Any leftovers can easily be reheated for a simple supper the next day.
Equipment
For This Chicken And Chickpea Stew Recipe You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
This is the casserole pot I use. It's made of cast iron with a smooth enamel finish to reinforce durability and resistance.
You'll see me using it in many of my recipes and recipe photographs.
Hygienic and easy to clean there is no absorption of colours and tastes. It's ovenproof and suitable for all hob types.
It also comes with a lifetime guarantee. You'll never need to buy another casserole pot after you buy this one!
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FAQ's
What To Serve With Chicken And Chickpea Stew?
I like to serve this recipe with couscous. You could easily serve it with basmati rice, a similar white rice or brown rice though. For vegetables green beans or broccoli go well with it.
How To Reheat Chicken And Chickpea Stew?
Allow it to thoroughly defrost first. Gently reheat over a low heat in a saucepan. Or reheat in 1 minute bursts in your microwave until heated through.
Can I Freeze This Chicken Stew?
Yes. You can keep any leftovers in the fridge in an airtight container for 2 - 3 days. After that it's best to freeze it in individual portions.
More Easy Quick Healthy Stew Recipes
- Ratatouille and chickpea stew recipe is a twist on the classic traditional French Provencal stewed vegetable dish, ratatouille! This delicious gluten free and vegan recipe serves up to four!
- Bean and tomato stew. An easy delicious one pot solution for a quick healthy meal. Vegan, high in dietary fibre and bursting flavour. It's sure to satisfy hungry tums!
- Chorizo and lentil Stew is so tasty. An all in one pot, quick healthy meal for all the family. It's one of our favourites and we're pretty sure it'll be one of yours soon too.
Easy Chicken and Chickpea Stew Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 2 tablespoon olive oil
- 450 g skinless boneless chicken breasts diced
- 1 onion sliced
- 1 red pepper sliced
- 1 large carrot peeled & sliced
- 2 cloves garlic crushed
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 400 g tin chickpeas rinsed and drained
- 400 g tin chopped tomatoes
- 200 ml chicken stock
- 1 tablespoon tomato puree
- Salt and freshly ground black pepper
Instructions
- Grind a little salt and pepper over the diced chicken and gently massage it into the chicken using your hands.
- Gently heat 1 tablespoon of the olive oil in a large casserole pot / large saucepan over a medium heat, add the chicken and brown, stirring for about 5 minutes until no longer pink.
- Remove the chicken from the pan with a slotted spoon and set aside.
- Add the remaining tablespoon of olive oil to the pan again heating it gently.
- Add the onion, red pepper and carrot and sauté for about 5 minutes until softened.
- Add the garlic, smoked paprika, cumin powder, drained chickpeas, tomatoes, chicken stock and tomato puree to the pan and stir well together for about 2 minutes.
- Add the cooked chicken back to the pan, bring to the boil then turn down to simmer for 10 - 15 minutes until sauce has thickened.
- Season with additional salt and pepper to taste and serve.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this chicken and chickpea recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Ben | Havocinthekitchen
Oh I love the combination of chickpea and chicken in stews and other recipes. As you said, its cheap, hearty, and filling as it's packed with protein. I've also tried similar stew with pumpkin sauce (simply canned pumpkin + spices), and I was pleased with the result.
Neil
I should imagine that this stew in a spicy pumpkin sauce would also taste amazing Ben! Yum! 🙂
David @ Spiced
What a great idea to bulk out this recipe with chickpeas! This does sound like an easy and healthy meal - and I'm guessing the leftovers are fantastic. Also, I'm with you on boned-in chicken. I usually don't want to mess with it! (unless we're talking chicken wings...then that's a different story. Haha!) Looks good, my friend!
Neil
I do love chicken wings David. Especially dipped in blue cheese sauce! Ha ha! Thanks for your comment.
Charlie DeSando
Neil, Love this chicken stew
Neil
Thanks Charlie.
Michelle
Chickpeas are a staple in our house -- however never thought to pair them with chicken! Looks like I will have to change that with this recipe!
Neil
I love the pairing of chicken with chickpeas. It does go well. Hope you get a chance to try it Michelle! 🙂
Raymund
Such a nice and easy to make stew, defiintely it would pe perfect with rice, pasta or even polenta. The base sauce is quite versatile too, definitely this will also be good with beef and pork
Neil
Great idea Raymond. You could add beef or pork in instead of chicken here and it would taste just as delicious! Thanks for your suggestion!