Chicken Chickpea Stew

The Chicken Chickpea Stew is one of those heartwarming dishes that feels like a warm hug on a chilly winter evening. I can still remember the first time I made this stew; the aroma filled my kitchen, and the anticipation grew as I stirred the pot. Each ingredient plays a vital role, creating a delightful symphony of flavors. The chicken becomes tender, soaking up the spices, while the chickpeas add a creamy texture. It’s the kind of meal that brings everyone together around the table, sharing stories and laughter, making cherished memories.

As the weather gets cooler, I find myself gravitating towards cozy recipes like this one. You know, the ones that make you feel all warm inside. It not only satisfies your appetite but also your soul. As the stew simmers, I often find myself daydreaming about future family gatherings where this dish becomes the star of the show. It’s comforting to know that with just a few simple ingredients, you can create something magical that nourishes both body and heart.

Everyone has their special go-to recipes, but the Chicken Chickpea Stew always holds a special place in my heart. Whether you’re enjoying it on a weeknight or serving it at a dinner party, this dish never fails to impress. So let’s dive into the culinary adventure of making a stew that’s not just a meal, but an experience!

Shopping List for Chicken Chickpea Stew

When it comes to making the Chicken Chickpea Stew, the ingredients are simple yet incredibly flavorful. They work in harmony to create a dish that’s rich and satisfying. The star players here are the chicken and chickpeas, which provide the heartiness, while the spices elevate the overall experience.

• 2 tablespoons of extra virgin olive oil – This oil adds healthy fats and a lovely flavor as the base for the stew.
• 4 chicken thighs, bone in, skin on – These provide the best flavor and tenderness, perfect for stewing.
• 1 onion, peeled and diced – Essential for building the foundation of flavor in the stew.
• 2 carrots, peeled and sliced into rounds – Adds sweetness and a nice crunch.
• 3-4 garlic cloves, crushed – Infuses the stew with aromatic goodness.
• 1 cup chicken broth (low sodium okay), or more if needed – The liquid gold that brings all the flavors together.
• 14 oz diced tomatoes (or 1 3/4 cups ripe diced tomatoes) – Adds acidity and depth.
• 14 oz chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas) – The protein-packed superstar of this recipe.
• 1 roasted red bell pepper, skinned and sliced – Adds a sweet, smoky flavor.
• 1 teaspoon smoked paprika – Imparts a rich, smoky taste.
• 1/2 teaspoon cumin – Adds warmth and earthiness.
• 1/4 teaspoon turmeric – A wonderful spice known for its health benefits and vibrant color.
• Pinch cayenne (or more to taste) – Gives a kick of heat to the stew.
• 1/3 cup chopped cilantro (or substitute flat leaf parsley), divided – Freshness to finish the dish off beautifully.
• Salt and pepper – Essential seasonings for flavor enhancement.

Making Chicken Chickpea Stew

Creating the Chicken Chickpea Stew is a delightful experience that fills your kitchen with delicious aromas. Follow these steps to bring this comforting dish to life.

1. Start by seasoning the chicken thighs lightly with salt and pepper. This enhances the flavor from the very beginning. Heat the olive oil in a large sauté pan over medium heat until it’s hot and shimmering.
2. Carefully place the chicken thighs skin side down into the pan. Turn the heat to medium-high and let them brown for about 10 minutes. You want to achieve a golden brown color on both sides, flipping halfway through. The skin should be crispy and inviting.
3. Once browned, remove the thighs from the pan and set them aside. Don’t drain the fat or juices, as they carry a lot of flavor!
4. Add the diced onion to the pan. Sauté for 5 to 8 minutes, stirring occasionally, until the onion becomes soft and translucent. You want to see it begin to caramelize.
5. Next, toss in the sliced carrots and cook them for another 5 minutes, letting them soften and mingle with the onion.
6. Now, add the crushed garlic and sauté for 2 more minutes until fragrant. This will be aromatic bliss!
7. Pour in the chicken broth, diced tomatoes, chickpeas, and sliced roasted red bell pepper. Stir well to combine everything.
8. Sprinkle in the smoked paprika, cumin, turmeric, and cayenne. Be cautious with the cayenne as it can be quite spicy. Stir and bring the mixture to a gentle boil.
9. Season with salt and pepper. I usually add about ½ teaspoon of salt, but taste and adjust according to your broth’s saltiness.
10. Reduce the heat to a simmer. Return the chicken thighs to the pan, spooning sauce over them. Cover the pan, leaving a vent on one side to let the steam escape. Let the stew simmer for 45 minutes, stirring occasionally for even cooking.
11. After 45 minutes, uncover the pot and continue to simmer for an additional 15 minutes. You’ll notice the liquid reduces and the sauce thickens beautifully.
12. Remove the cooked chicken thighs from the sauce. Discard the skin and bones, and shred the meat into bite-size pieces. Return the shredded chicken to the pot.
13. Mix everything well to combine, allowing the flavors to meld. If the stew appears too dry, feel free to add a splash more of chicken broth to rehydrate it.
14. Finally, remove from heat and sprinkle the remaining chopped cilantro on top. Serve your delicious Chicken Chickpea Stew over fluffy quinoa, couscous, or brown rice for a complete meal.

Tips for Success

If you want to make the most of your Chicken Chickpea Stew, here are some tips to ensure success every time you prepare this dish.

• Storage: Store leftovers in an airtight container in the fridge for up to three days. The flavors will deepen!
• Freezing: This stew freezes beautifully. Portion into containers and freeze for up to three months.
• Pairing: Serve the stew with a fresh salad or crusty bread for a complete meal.
• Spice Variation: Feel free to experiment with different spices, such as coriander or chili powder, to give your stew a unique twist.
• Fresh Herbs: Garnish with fresh herbs not only for flavor but also to brighten the dish visually.
• Meal Prep: This stew makes an excellent meal prep option. Make a big batch and enjoy it throughout the week!

Serve This Chicken Chickpea Stew With

• Fluffy Quinoa: The nutty flavor of quinoa pairs well with the hearty stew.
• Couscous: Light and fluffy, couscous is a great base for the stew’s rich sauce.
• Brown Rice: Whole grain brown rice adds a wholesome touch to your serving.
• Green Salad: A fresh salad balances the richness of the stew, providing a nice contrast.
• Crusty Bread: Perfect for dipping into the stew, crusty bread is a comforting addition.
• Winter Gatherings: This stew is perfect for cozy winter dinners or holiday gatherings with family and friends.

FAQ

Conclusion

The Chicken Chickpea Stew is a delightful dish that combines comforting flavors with wholesome ingredients. Its ability to warm your heart and satisfy your hunger makes it a special recipe to keep in your rotation. I encourage you to try making it yourself; you might just find it becomes a go-to favorite for chilly evenings or family gatherings. Enjoy the process and share this delicious dish with the loved ones around your table!

Chicken Chickpea Stew

The ultimate comfort food, this Chicken Chickpea Stew is a hearty and flavorful dish bursting with spices. Perfect for chilly nights, it combines tender chicken with protein-rich chickpeas in a savory broth. Whip up this easy weeknight dinner and enjoy a delicious meal that warms the soul!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons 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)
• 14 oz chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas)
• 1 roasted red bell pepper, skinned and sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• Pinch cayenne (or more to taste)
• 1/3 cup chopped cilantro (or substitute flat leaf parsley), divided
• Salt and pepper

Equipment

• Large Pot
• Cutting Board
• Skillet
• Saucepan
• Frying pan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

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 red 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

• Tip 1: You will also need a sauté pan for this recipe.
• Storage: Store leftovers in an airtight container in the fridge for up to three days. The flavors will deepen!
• Freezing: This stew freezes beautifully. Portion into containers and freeze for up to three months.
• Pairing: Serve the stew with a fresh salad or crusty bread for a complete meal.
• Spice Variation: Feel free to experiment with different spices, such as coriander or chili powder, to give your stew a unique twist.
• Fresh Herbs: Garnish with fresh herbs not only for flavor but also to brighten the dish visually.
• Meal Prep: This stew makes an excellent meal prep option. Make a big batch and enjoy it throughout the week!

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