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.Print
- 2 boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1/2 tsp paprika
- 1/4 cup olive oil
- 4 cloves garlic, crushed
- 2 tbsp fresh ginger, chopped fine
- 1 small onion, chopped
- 2 cans of chickpeas, drained and rinsed
- 1/2 tsp cumin
- 1 + 1/2 tsp turmeric
- 1 tsp red pepper flakes
- 1 can of regular coconut milk
- 1 can of light coconut milk
- 1 + 1/3 cups no salt added chicken broth
- 1 bunch baby spinach, cut into bite size pieces
- Season chicken cubes with paprika and set aside.
- Heat a large pot on medium-high heat and add olive oil.
- Sauté the garlic, ginger, and onion until the onions are soft and translucent, approximately 3 to 5 minutes.
- Add chickpeas, cumin, turmeric, and red pepper flakes to the pot and stir regularly until chickpeas start turning a golden color and are getting a little crispy, approximately 5 to 10 minutes. Remove approximately 1 cup of chickpeas and set aside for serving.
- Clear a space in the pot for the chicken. Add chicken to the pot and brown the outside of the cubes, approximately 2 to 3 minutes. While chicken is searing, use the end of a wooden spoon to mash the chickpeas until they start to burst.
- Add both cans of coconut milk and chicken broth. Stir the pot well and make sure to scrape up any bits that are stuck to the bottom of the pot.
- Reduce heat to medium-low and simmer, stirring occasionally, until the stew is the desired consistency, approximately 30 to 40 minutes.
- When the stew is the desired thickness, add spinach and stir until wilted, about 2 to 3 minutes.
- Remove stew from heat. Serve over rice and top with chickpeas that had been set aside.
- This is a recipe that tastes even better the next day! Refrigerate in an airtight container in the fridge for up to 5 days or freeze in an airtight container for up to 2 months.
- Nutrition information was calculated using an estimation of 8 servings per batch, and assumed no additions of rice, tzatziki, etc.
- Serving Size: 1/8 to 1/6 of yield
- Calories: 324
- Sugar: 4g
- Sodium: 283mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 37mg
Keywords: Chicken, Chickpeas, Stew, Chicken and Chickpea Stew
The nutrition information provided is an estimate generated using a third party online nutrition calculator. It should not be considered a substitute for professional advice.
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