chickpeas, or garbanzo beans, are an interesting little ingredient that i experimented with this week. great for you and filling, they add a nice meaty texture to a dish and stew. they also soak up flavor (but don’t have much on their own).
this chicken and chickpea stew, from bon appetit, is ideal for a winter night. i added additional veggies to make it healthier and i was very pleased with the result! vegetarian? skip the chicken.
i packed it up and brought the leftovers for lunch. and it lasted for two lunches, keeping me warm at work.
i found it tasted amazing when served with warm cornbread. it adds a sweetness that complements it well. otherwise, serve with warm, rustic bread.
chicken & chickpea stew
- 2 Tbsp. olive oil
- 2 boneless, skinless chicken thighs
- salt & pepper
- 1/2 onion, diced
- 1 c. green beans, chopped
- 1 carrot, peeled & diced
- 1 garlic clove, minced
- 1-1/2 Tbsp. cumin
- 2 Tbsp. tomato paste
- 3 c. chicken stock
- 1/2 tsp. red pepper flakes
- 2 large bay leaves
- 1-1/2 cans chickpeas, rinsed & drained
- 1/2 c. roasted red peppers from a jar, drained & chopped
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. butter (optional)
- cornbread or rustic bread, for serving
heat oil in a medium pot over medium-high heat.
season chicken with salt. add to pot and cook until browned, about 10 minutes. transfer to a plate.
reduce heat to low and let oil cool slightly. add onion, green beans, and carrots. cook until softened, about 5 minutes.
add garlic and cook, stirring often, until fragrant, 30–60 seconds.
add cumin, tomato paste, and red pepper flakes. stir until a smooth paste forms, about 1 minute.
add cooked chicken along with bay leaves and chicken stock. bring to a boil and then reduce heat to medium-low and simmer. cook uncovered, occasionally stirring, about 20 minutes.
remove chicken and transfer chicken to a plate. then add chickpeas to the pot; bring to a simmer and cook for 5 minutes.
meanwhile, shred chicken. once chickpeas have cooked, add the chicken back into stew along with the red peppers. stir in 1 Tbsp. butter (optional) and 2 Tbsp. lemon juice; simmer for 1 minute. season with salt and pepper.
serve in bowls with cornbread or rustic bread.