Chickpea Stew

I love this stew so much.  It has such a robust flavor that is vibrant while it is comforting.  The best part?  You can have everything on hand for a rainy day – no trip to the store!  You will be surprised that a few canned or jarred items plus spices and chicken can come together to make such a memorable dish.  Ready to try it yet?

First check your pantry for a can of diced tomatoes (I like fire roasted but any kind will work), 2 cans of chickpeas, a jar of roasted red peppers, tomato paste, and chicken broth.  These items plus spices, wine, and chicken make this simple recipe.  The addition of the wine does make this a fermented meal so take that into account when planning your week.

In a large pot, brown both sides of your chicken thighs.  They don’t need to be cooked through at this point since they will simmer in the juices later.

Take the chicken out to sauté your garlic until fragrant – not long at all so be sure to watch it.  Then you add your cumin and red pepper flakes with the tomato paste.  You kind of smoosh it around the pan (I can’t really call it ‘stirring’) for a minute or so just to blend and meld the flavors into the paste.

Then you add your chicken and liquids to the pot and bring to a boil.  Reduce the heat to simmer, uncovered, for about 20 minutes.  This cooks the chicken the rest of the way as well as imparting the flavor on the chicken.

While that is happening, drain and rinse your chickpeas.

When the time is up, pull the chicken pieces out onto a plate to shred.  Put the chickpeas in to simmer and warm up while you are shredding your chicken into bite sized pieces.

Dump the chicken back into the pot with the roasted red peppers and squeeze the lemon juice on top.

Give a stir and wait a minute to let the peppers warm up.  Dish up and serve hot!

Enjoy!

Keilee

Yields 4 servings

Chickpea Stew

Hearty and flavorful stew made with a few pantry items, spices, and chicken. Great to keep on hand for a quick and healthful meal.

5 minPrep Time

35 minCook Time

40 minTotal Time

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Ingredients

• 2 tablespoons olive oil
• 1 - 1 1/2 pounds skinless, boneless chicken thighs (4-5 things)
• 4 garlic cloves, minced
• 2 tablespoons ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 cup red wine
• 1 14.5 ounce can diced tomatoes, undrained
• 2 bay leaves
• 2 15 ounce cans chickpeas, rinsed, drained
• 1/2 cup chopped, drained, roasted red peppers from a jar
• Juice of 1 lemon

Instructions

1. Heat oil in a large pot over medium-high heat.
2. Season chicken with salt; add to pot and cook, turning once, until browned, 8-10 minutes.
3. Transfer chicken to a plate. Reduce heat to low and let oil cool for 1 minute
4. Add garlic and cook until fragrant, about 30 seconds.
5. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute.
6. Add reserved chicken with any accumulated juices, along with bay leaves, chicken broth, tomatoes with juice, and red wine.
7. Bring to a boil and scrape any browned bits off the bottom.
8. Reduce heat to medium-low and simmer, uncovered, until chicken is tender, about 20 minutes.
9. Transfer chicken to a plate.
10. Add chickpeas to pot and bring back to a simmer and cook for 5 minutes.
11. Meanwhile, shred the chicken.
12. When the chickpea time is up, add the shredded chicken, red peppers, and lemon juice; simmer for 1 minute. Season with salt and more lemon juice (optional).

Notes

Recipe inspired by https://www.bonappetit.com/recipe/chickpea-stew

7.8.1.2

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https://recipes.drlaurendeville.com/2018/04/17/chickpea-stew/

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