📋 Easy Chicken and Chickpea Stew
This quick and easy chicken and chickpea stew makes for a delicious midweek family meal. It's great served with couscous or rice.
Servings 4
Calories 345kcal
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
Calories: 345kcal | Carbohydrates: 26g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 639mg | Potassium: 996mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3920IU | Vitamin C: 53mg | Calcium: 96mg | Iron: 4mg