Chicken And Chickpea Stew Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN CHICKPEA STEW



Chicken Chickpea Stew image

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

Provided by Olena Osipov

Categories     Dinner

Time 53m

Number Of Ingredients 14

1 large onion (finely chopped)
3 large garlic cloves (minced)
2 lbs bell peppers (seeded and coarsely chopped)
1 lb boneless & skinless chicken breasts (cubed)
Avocado oil (for frying)
1 lb tomatoes (cubed or 28 oz can diced tomatoes)
1 cup quinoa (uncooked)
2 x 14 oz cans chickpeas (rinsed & drained)
2 cups vegetable or chicken broth (low sodium)
1 1/2 tsp salt
Ground black pepper (to taste)
3 bay leaves
1/2 cup tahini paste
1/2 cup fresh parsley or basil (finely chopped)

Steps:

  • Stovetop: Preheat large dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
  • Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves; stir, cover and cook on low for 20 minutes.
  • Instant Pot: Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. DO NOT STIR. Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.
  • Slow Cooker: Preheat large dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
  • Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves; stir, cover and cook for 4 hours on High or 8 hours on Low.
  • Last Step for All: Turn off heat; add tahini and herbs, stir and let stand for a couple minutes.

Nutrition Facts : ServingSize 1.5 cups, Calories 391 kcal, Sugar 7 g, Sodium 641 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 45 g, Fiber 11 g, Protein 26 g, Cholesterol 36 mg

CHICKEN AND CHICKPEA STEW



Chicken and Chickpea Stew image

A delicious, one pot, family meal with an irresistible sweet and smoky flavour.

Provided by Amy

Categories     Main Course

Time 1h10m

Number Of Ingredients 13

1.5 tbsp Olive oil
4 Chicken Thighs, skin on & bone in.
1 Red onion, finely chopped
2 Garlic cloves, minced
2 Red Capsicums (bell peppers), chopped
2 tsp Smoked paprika
1 tsp Cumin
1 tbsp Tomato puree (tomato paste)
400g Can (14oz Can) Chopped Tomatoes
250ml (1 cup) Chicken Stock (*SEE NOTE 1)
400g Can (14 oz Can) Chickpeas in water drained (drained weight 240g)
80ml 1/3 cup Sour cream (*SEE NOTE 2 (optional))
1/3 cup Chopped coriander (*SEE NOTE 3 (optional))

Steps:

  • Heat oil in a large saucepan over medium/high heat. Add the chicken thighs, skin side down, and brown on both sides. Remove thighs once the skin is golden and crispy (around 10 mins). Leave the chicken juices in the pan.
  • Add the onion to the same pan and use the chicken juices to saute the onions over low heat, until translucent and softened. (Around 6-8 mins)
  • Add the garlic and cook for a further minute. Add the capsicum (bell peppers), smoked paprika and cumin and continue to cook for a further minute, adding a splash of chicken stock if the spices begin to stick.
  • Add the chopped tomatoes, tomato puree (paste), chicken stock and chickpeas. Stir and bring to the boil. Add the chicken thighs back into the pan, cover and simmer for 30 mins, stirring occasionally.
  • Uncover and remove the chicken thighs. Allow the sauce to continue to simmer, uncovered, as you prepare the chicken.
  • Remove the skin from the thighs and cut the meat from the bone. Shred the meat and return it to the pan. Continue to simmer until the chicken has heated through and the sauce has reduced and thickened.
  • Add the sour cream and chopped coriander, stir through and serve.

Nutrition Facts : Calories 464 kcal, Carbohydrate 23 g, Protein 25 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 123 mg, Sodium 539 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

MIDDLE EASTERN CHICKEN & CHICKPEA STEW



Middle Eastern Chicken & Chickpea Stew image

This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.

Provided by EatingWell Test Kitchen

Categories     Healthy Stew Recipes

Time 35m

Number Of Ingredients 12

4 cloves garlic, finely chopped
¾ teaspoon salt, divided
¼ cup lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground pepper
1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 14-ounce can no-salt-added diced tomatoes
1 15-ounce can chickpeas, rinsed
¼ cup chopped flat-leaf parsley

Steps:

  • Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
  • Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 7.9 g, Fiber 5.7 g, Protein 28.2 g, SaturatedFat 1.4 g, Sodium 613.4 mg, Sugar 4.1 g

CHICKEN AND CHICKPEA STEW



Chicken and Chickpea Stew image

Provided by Georgia Downward

Categories     Soup/Stew     Chicken     Poultry     Vegetable     High Fiber     Dinner     Lunch     Chickpea     Zucchini     Healthy     Couscous     Simmer     Self     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

3/4 cup whole-wheat couscous
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 1/2 cups chopped onion
2 large cloves garlic, chopped
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, drained
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1 can (15 ounces) chickpeas, rinsed and drained
1 cup low-sodium chicken broth
1 yellow or green zucchini (6 ounces), cut into 1-inch pieces
3 tablespoons chopped fresh cilantro (or mint)

Steps:

  • Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories     main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Steps:

  • Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
  • Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
  • Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

ITALIAN CHICKEN AND CHICKPEAS



Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
  • Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

MOROCCAN CHICKEN AND CHICKPEA STEW



Moroccan Chicken and Chickpea Stew image

Make and share this Moroccan Chicken and Chickpea Stew recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 11

8 boneless skinless chicken breast halves (halved or quartered)
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup chicken broth
3/4 cup chopped onion
4 garlic cloves, crushed
2 teaspoons ground ginger
1 teaspoon ground turmeric
1 cinnamon stick
1/2 cup raisins
2 -3 tablespoons lemon juice
salt and pepper

Steps:

  • Combine all ingredients, except raisins, lemon juice, salt and pepper, in slow cooker; cover and cook on low for 4-5 hours, adding raisins during last 30 minutes.
  • Discard cinnamon stick. Season to taste with lemon juice, salt and pepper.

Nutrition Facts : Calories 238.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 75.5, Sodium 344.6, Carbohydrate 21.9, Fiber 3.1, Sugar 6.2, Protein 28.6

CHICKEN, PASTA, AND CHICKPEA STEW



Chicken, Pasta, and Chickpea Stew image

Great recipe I tried out of the Cooking Light magazine I got this month....They used their homemade marinara sauce (which I will post), but you can use a jar one too. Great stew...

Provided by CIndytc

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup thinly slice celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fat-free chicken broth
3 cups marinara sauce
1 cup canned chick-peas, rinsed and drained (garbanzo beans)
3/4 cup uncooked ditalini
1/2 teaspoon ground black pepper
8 ounces boneless skinless chicken thighs, cut into pieces
6 tablespoons shaved fresh parmesan cheese

Steps:

  • Heat a dutch oven over medium heat. Coat pan with cooking spray. Add clerly, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

Nutrition Facts : Calories 279.3, Fat 7.1, SaturatedFat 1.9, Cholesterol 37, Sodium 1198.8, Carbohydrate 36.9, Fiber 3.6, Sugar 13, Protein 16.9

CHICKEN & CHICKPEA STEW



Chicken & Chickpea Stew image

This healthy dinner can be made in 30 minutes! This is a recipe I created for RSC#13. I have made some changes due to some of the reviewers' comments.

Provided by CookingONTheSide

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, thinly sliced
2 tablespoons all-purpose flour (or more)
1/2 teaspoon paprika
3/4 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 cup red onion, thinly sliced
1 1/2 teaspoons ground cumin
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 (14 1/2-15 1/2 ounce) can diced fire-roasted tomatoes
1/2 cup chicken broth
1 cup zucchini, cut in chunks
1 cup broccoli slaw mix
1/2-1 cup cucumber, cut in chunks

Steps:

  • Mix the flour, paprika, 1/2 t salt and 1/4 t ground black pepper in a plastic ziploc bag.
  • Add the chicken to the bag and shake to coat the chicken well.
  • Heat the oil in large nonstick skillet over medium-high heat.
  • When oil is hot, add the chicken and saute 5 minutes (turn chicken to brown evenly).
  • Add onion, cumin, cinnamon, remaining salt and pepper; cook for about 4 minutes.
  • Add the chickpeas, diced tomatoes and chicken broth.
  • Simmer, cover and cook 5 minutes.
  • Add the zucchini and broccoli slaw mix.
  • Cook 5 minutes or until the chicken is fully cooked through and vegetables are tender.
  • Stir in the cucumbers.

Nutrition Facts : Calories 358.3, Fat 6.8, SaturatedFat 1.1, Cholesterol 65.8, Sodium 516.6, Carbohydrate 39.6, Fiber 8, Sugar 5.7, Protein 35.2

CHICKEN, CHICKPEA, AND ZUCCHINI STEW



Chicken, Chickpea, and Zucchini Stew image

Make and share this Chicken, Chickpea, and Zucchini Stew recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
3 cups chopped zucchini
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/2 lb ground chicken
4 cups reduced-sodium fat-free chicken broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
2 (14 1/2 ounce) cans diced tomatoes, rinsed and drained
1 bay leaf
3/4 cup grated parmesan cheese

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes.
  • Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
  • Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.

Nutrition Facts : Calories 212.1, Fat 4.5, SaturatedFat 1.7, Cholesterol 22.5, Sodium 645.2, Carbohydrate 29.6, Fiber 5.9, Sugar 5.1, Protein 13.6

More about "chicken and chickpea stew food"

CHICKEN AND CHICKPEA STEW RECIPE RECIPE | GOOD FOOD
chicken-and-chickpea-stew-recipe-recipe-good-food image
Method. 1. Combine the onion, celery, turmeric, ginger, cinnamon, saffron, tomatoes, stock, chickpeas, salt and pepper in your slow-cooker. 2. Add the chicken and cover with the lid. Cook on a low heat for 8 hours, then stir in the …
From goodfood.com.au


SPANISH CHICKPEA STEW | A TIMELESS SPANISH DISH
spanish-chickpea-stew-a-timeless-spanish-dish image
2020-11-23 Drain a 20 ounce can of cooked chickpeas into a sieve, rinse under cold running water, cut 1 large potato into 1/2 inch thick chunks, roughly dice 1/2 of a green and 1/2 of a red bell pepper, finely dice 1/2 onion and finely mince …
From spainonafork.com


CHICKPEA STEW RECIPE | BON APPéTIT - EPICURIOUS
chickpea-stew-recipe-bon-apptit-epicurious image
2012-01-16 Step 1. Heat 2 Tbsp. oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8–10 minutes. Transfer to a plate. Reduce heat to low ...
From bonappetit.com


EASY CHICKEN, CHORIZO AND CHICKPEA STEW - EASY PEASY FOODIE
2021-05-25 Instructions. Place the oil, onion and pepper in a wide and fairly deep saucepan. Fry over a low heat, with the lid on, for 3-5 minutes, until the onions and peppers have softened. …
From easypeasyfoodie.com


CHICKEN AND CHICKPEA STEW RECIPE RECIPE - FOOD NEWS
Chicken Chickpea Stew. Add them together with the chickpeas to the pot with the chicken. Cover and simmer for 20 minutes or until the chicken is cooked through. To make the sauce, …
From foodnewsnews.com


EASY CHICKEN AND CHICKPEA STEW - NEILS HEALTHY MEALS
2022-04-28 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 …
From neilshealthymeals.com


CHICKEN AND CHICKPEA STEW WITH ROASTED TOMATOES RECIPE - BBC FOOD
Method. Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 4-5 minutes, or until softened, stirring occasionally. Add the chopped chicken to the pan and fry for 4-5 ...
From bbc.co.uk


CURRIED CHICKEN AND CHICKPEA STEW | CHICKEN.CA
Add chicken, onion, garlic, salt and pepper to saucepan; cook, stirring frequently, for 8 to 10 minutes or until chicken is browned. Stir in potatoes, carrots and chickpeas. Add chicken …
From chicken.ca


COCONUT SALMON & CHICKPEA STEW RECIPE | EATINGWELL
2022-10-01 Add the squash puree, tomatoes and coconut milk. Bring to a light boil; cook, stirring occasionally, for 10 minutes. Add the salmon and chickpeas. Reduce heat to medium-low and …
From eatingwell.com


CHICKEN CHICKPEA STEW - HEALTHY WINTER STEW RECIPE - TORI AVEY
2013-01-02 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 …
From toriavey.com


MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW RECIPE | ALLRECIPES
7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family …
From stage.element.allrecipes.com


SLOW COOKER CHICKEN AND CHICKPEA STEW - REAL FOOD WHOLE LIFE
2015-11-09 Instructions. Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker. …
From realfoodwholelife.com


Related Search