Spiced Chicken and Chickpea Stew

Bursting with as much flavor as it has vibrant color, this spiced chicken and chickpea stew will captivate your senses.  Make it for dinner and save the rest for lunch the next day!

This spiced chicken and chickpea stew is inspired by "The Stew" in the New York Times.  I have adjusted the recipe to lighten it up and also added paprika seasoned chicken.  The stew tastes great with the chicken.  It can also be eliminated along with switching to vegetable stock to make this meal vegetarian or vegan.  Chickpeas are very high in protein, so this stew is more than filling enough if you leave the chicken out.

The ingredients in this stew use many pantry staples which makes it an easy dinner to whip up when you are unsure of what to make.  You will also slowly simmer this stew to get it to the right consistency with minimal stirring.  This lets you focus on preparing any side dishes that you plan to serve with it.  I love meals that you can load the dishwasher as you go, with minimal mess once you sit down to eat.  This is definitely one of them!

How to Serve Spiced Chicken and Chickpea Stew

This stew tastes amazing on its own.  There are a few additions that take it to the next level:

• Serve this stew over rice.  The rice will soak up the stew for a great texture.
• Add a dollop of creamy Greek tzatziki on top of the stew to balance some of the spices.
• Make a side of crispy toasted pita triangles to dip in the stew.  The oregano in the seasoning complements the flavors perfectly!

I also find that this stew is one of those dishes that tastes even better the next day.  Make a batch and save the rest for lunches in the fridge or freeze for a later time.

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