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Chicken And chickpea stew

by Christina Julia

Chicken And chickpea stew

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 skinless chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 1 onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon dried red chilli flakes
  • 2 pinches of saffron powder
  • 1 red pepper, seeded and cut into
  • 2.5cm/1in squares
  • 1 yellow pepper, seeded and cut into 2.5cm/1in squares
  • 100g/4oz fennel bulb,thinly sliced
  • 50ml/2fl oz dry white wine
  • 400g/14oz canned chopped plum tomatoes, drained
  • 225ml/8fl oz vegetable stock
  • 550g/1lb 4oz canned cooked chickpeas, rinsed and drained
  • 10 large green olives, pitted and cut into slivers
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and ground black pepper


  • Cut the chicken breasts on the diagonal into 5cm/2in strips and season
    with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick
    frying pan over a medium-high heat, and sauté the chicken in batches
    for 1–2 minutes until it is no longer pink on the outside. Remove the
    chicken from the pan and set aside.
  • Heat the remaining oil over a medium heat, and sauté the onion, garlic,
    carrot, bay leaf and all the spices for 10 minutes or until the vegetables
    begin to soften. Add the red and yellow peppers, fennel and wine, and
    cook for about 5 minutes until the pan is nearly dry.
  • Stir in the tomatoes and stock, and bring to the boil. Reduce the heat
    and simmer the mixture, covered, for 10 minutes. Add the reserved
    chicken and chickpeas to the pan, and continue to simmer, covered, for
    another 15–20 minutes until the stew has thickened.
  • Just before serving, stir in the olives, lemon juice, lemon zest and
    parsley. Serve hot on a bed of rice or couscous

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