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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Sear the chicken in the hot oil for 3-4 minutes per side, until browned. Remove the chicken and set aside.

Step 4

In the same pot, add the diced onion and sauté for 5-6 minutes, until softened.

Step 5

Stir in the minced garlic, ground cumin, ground coriander, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Step 6

Add the tomato paste and cook for another 1-2 minutes, stirring frequently.

Step 7

Pour in the canned diced tomatoes and chicken broth, stirring to combine.

Step 8

Return the browned chicken to the pot, along with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 9

Bring the stew to a simmer, reduce the heat to low, and cover the pot. Let cook for 20 minutes.

Step 10

After 20 minutes, remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.

Step 11

Add the chickpeas and baby spinach to the stew, stirring until the spinach wilts, about 2-3 minutes.

Step 12

Stir in the lemon juice, taste the stew, and adjust seasoning as needed.

Step 13

Serve hot, garnished with fresh cilantro (if desired).

Nutrition Facts

Serving size	(2032.6g)

Amount per serving	% Daily Value*
Calories	2033.2

Total Fat 100.0g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 574.9mg	0%
Sodium 5742.7mg	0%
Total Carbohydrate 124.9g	0%
Dietary Fiber 36.6g	0%
Total Sugars 33.8g
Protein 160.3g	0%

Vitamin D 31.8IU	0%
Calcium 535.8mg	0%
Iron 22.8mg	0%
Potassium 3625.6mg	0%

*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.

Source of Calories

Fat: 44.1%

Protein: 31.4%

Carbs: 24.5%