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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Stir in the diced carrot and celery and cook for 5 minutes, until slightly softened.

Step 5

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.

Step 6

Return the chicken thighs to the pot, cover, and bring to a simmer. Reduce heat to low and let cook for 20 minutes.

Step 7

Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the stew.

Step 8

Add the pasta to the stew and cook for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Step 9

Taste and adjust the seasoning if necessary. Remove from heat and stir in the chopped parsley.

Step 10

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

Serving size	(2882.0g)

Amount per serving	% Daily Value*
Calories	2852.9

Total Fat 97.0g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625mg	0%
Sodium 6913.1mg	0%
Total Carbohydrate 294.4g	0%
Dietary Fiber 44.6g	0%
Total Sugars 49.9g
Protein 205.4g	0%

Vitamin D 35IU	0%
Calcium 588.2mg	0%
Iron 25.5mg	0%
Potassium 5486.5mg	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: 30.4%

Protein: 28.6%

Carbs: 41.0%