Chicken Pasta and Chickpea Stew
Cozy up with a bowl of hearty Chicken Pasta and Chickpea Stew, a wholesome one-pot recipe brimming with flavors and textures! Tender, golden-browned chicken thighs are simmered alongside a medley of chickpeas, crushed tomatoes, and aromatic vegetables, all infused with the warm spices of cumin, smoked paprika, and oregano. Adding small pasta creates a comforting blend of rich, velvety broth and chewy, satisfying bites. Garnished with fresh parsley and a squeeze of zesty lemon, this stew is as vibrant as it is nourishing. With just 15 minutes of prep and a total cook time of 40 minutes, this dish is perfect for weeknight dinners or cozy gatherings. Serve piping hot and watch it vanish in an instant!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 pieces garlic cloves, minced
- 1 medium carrot, diced
- 2 pieces celery stalks, diced
- 425 grams canned chickpeas, drained and rinsed
- 400 grams canned crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 200 grams small pasta (e.g., ditalini, elbow or orzo)
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon, wedges for serving
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and cook for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 3 minutes, until translucent. Add the minced garlic and cook for another 1 minute.
Stir in the diced carrot and celery and cook for 5 minutes, until slightly softened.
Add the chickpeas, crushed tomatoes, chicken broth, oregano, cumin, smoked paprika, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir to combine.
Return the chicken thighs to the pot, cover, and bring to a simmer. Reduce heat to low and let cook for 20 minutes.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the stew.
Add the pasta to the stew and cook for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Taste and adjust the seasoning if necessary. Remove from heat and stir in the chopped parsley.
Serve the stew hot, garnished with additional parsley if desired and a wedge of lemon on the side for a bright finishing touch.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.1 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1177 mg | 25% | |
*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.
