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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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.

Step 3

Dice the onion and mince the garlic. Add them to the same pot and sauté for 3-4 minutes until fragrant and translucent.

Step 4

Slice the zucchini and carrots into bite-sized pieces. Add them to the pot and cook for another 4-5 minutes, stirring occasionally.

Step 5

Drain and rinse the canned chickpeas. Add them to the pot along with the cumin, smoked paprika, and bay leaf. Stir to combine.

Step 6

Return the seared chicken thighs to the pot and pour in the chicken stock and diced tomatoes along with their juice.

Step 7

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.

Step 8

Remove the bay leaf, and adjust the seasoning with additional salt and pepper to taste.

Step 9

Garnish with chopped fresh parsley before serving. Enjoy the stew hot with crusty bread or over steamed rice if desired.

Nutrition Facts

Serving size	(3566.1g)

Amount per serving	% Daily Value*
Calories	2576.8

Total Fat 117.7g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 649.2mg	0%
Sodium 8862.0mg	0%
Total Carbohydrate 140.4g	0%
Dietary Fiber 34.9g	0%
Total Sugars 63.1g
Protein 237.3g	0%

Vitamin D 42IU	0%
Calcium 617.6mg	0%
Iron 22.8mg	0%
Potassium 4481.9mg	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: 41.2%

Protein: 36.9%

Carbs: 21.9%