Chicken and Chickpea Stew is firm family favourite in my house. This easy recipe creates a filling warming main dish for 6 people within 30 minutes. Adding chickpeas adds volume, texture and superb flavour to the dish with little cost. One of the things I love it this recipe is a one dish wonder. Everything goes in one pot at the same time and cooks in the spices, herbs and chicken stock. The blanched almonds break down to thicken the sauce while adding a lovely background flavour. Any leftovers can be put in an airtight container and stored for 48 hours. Just warm of the stove until fully heated.
Chicken and Chickpea Stew
A lovely healthy recipe that is tasty, filling and comforting all in one go.
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Add to CollectionServings: 6 people
Calories: 182kcal
Ingredients
- 6 large chicken breast skin/ boneless
- 15 oz chickpeas drained
- 3 cups chicken stock
- 2 large onions finely chopped
- 1/2 cup blanched almonds
- 1/4 cup parsley chopped
- 1 tsp lemon juice
- 1 whole cinnamon stick
- 1/2 tsp saffron optional
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Combine all the ingredients in a pot and bring to a simmer over high heat.6 large chicken breast, 15 oz chickpeas, 3 cups chicken stock, 2 large onions, 1/2 cup blanched almonds, 1/4 cup parsley, 1 tsp lemon juice, 1 whole cinnamon stick, 1/2 tsp saffron, 1 pinch salt, 1 pinch ground black pepper
- Reduce the heat and simmer covered until the chicken is cooked through, 20 to 25 minutes.
Nutrition
Calories: 182kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 341mg | Potassium: 192mg | Fiber: 4g | Sugar: 1g
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