Chicken Chickpea Stew
Warm up with a hearty bowl of Chicken Chickpea Stew, a nutritious and flavor-packed one-pot meal perfect for busy weeknights or cozy weekends. This easy-to-make recipe combines tender, shredded chicken thighs with protein-rich chickpeas and vibrant baby spinach, all simmered in a spiced tomato broth infused with cumin, coriander, paprika, and a hint of optional cayenne for a subtle kick. A splash of lemon juice at the end elevates the dish with a refreshing brightness, while fresh cilantro makes for a stunning garnish. Ready in under an hour and crafted with simple pantry staples, this comforting stew offers a delightful balance of bold flavors, wholesome ingredients, and satisfying textures. Serve it with crusty bread or over rice for a complete, soul-warming meal the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 14 ounces canned diced tomatoes
- 2 cups chicken broth
- 15 ounces canned chickpeas, drained and rinsed
- 3 cups baby spinach
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Sear the chicken in the hot oil for 3-4 minutes per side, until browned. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 5-6 minutes, until softened.
Stir in the minced garlic, ground cumin, ground coriander, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Add the tomato paste and cook for another 1-2 minutes, stirring frequently.
Pour in the canned diced tomatoes and chicken broth, stirring to combine.
Return the browned chicken to the pot, along with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bring the stew to a simmer, reduce the heat to low, and cover the pot. Let cook for 20 minutes.
After 20 minutes, remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.
Add the chickpeas and baby spinach to the stew, stirring until the spinach wilts, about 2-3 minutes.
Stir in the lemon juice, taste the stew, and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro (if desired).
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
