Chicken Stew with Zucchini and Chickpeas
Indulge in the hearty and wholesome flavors of this Chicken Stew with Zucchini and Chickpeas, a comforting one-pot meal that's perfect for weeknight dinners or cozy gatherings. Tender, golden-seared chicken thighs simmer alongside nutrient-rich zucchini, carrots, and protein-packed chickpeas, infused with aromatic spices like cumin and smoked paprika for a deliciously warm and smoky depth. A splash of chicken stock and diced tomatoes creates a rich, flavorful broth that ties everything together beautifully. Quick to prepare and ready in under an hour, this easy chicken stew is as nutritious as it is satisfying. Serve it with crusty bread to soak up every drop or spoon it over steamed rice for a heartier option. Perfect for meal prep or family meals, this recipe is as versatile as it is delicious!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 2 medium zucchini
- 2 medium carrot
- 15 ounces canned chickpeas
- 4 cups chicken stock
- 14 ounces diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 piece bay leaf
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper and sear them in the pot for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Dice the onion and mince the garlic. Add them to the same pot and sauté for 3-4 minutes until fragrant and translucent.
Slice the zucchini and carrots into bite-sized pieces. Add them to the pot and cook for another 4-5 minutes, stirring occasionally.
Drain and rinse the canned chickpeas. Add them to the pot along with the cumin, smoked paprika, and bay leaf. Stir to combine.
Return the seared chicken thighs to the pot and pour in the chicken stock and diced tomatoes along with their juice.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes until the chicken is tender and cooked through.
Remove the bay leaf, and adjust the seasoning with additional salt and pepper to taste.
Garnish with chopped fresh parsley before serving. Enjoy the stew hot with crusty bread or over steamed rice if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 12.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1112 mg | 24% | |
*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.
