Chicken Chickpea Stew

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Chicken Chickpea Stew



  • 6 tablespoons olive oil, divided
  • 6 skinless, boneless chicken thighs
  • Kosher salt
  • 3 large garlic cloves, minced
  • 1 small onion
  • 1 red pepper
  • 1 cup chopped fennel
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tablespoons ground cumin
  • 1 large can strained tomatoes
  • 2 cups chicken broth
  • 3/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • 2 tablespoons (or more) fresh lemon juice or red wine
  • 3 tablespoons coarsely chopped flat-leaf parsley


Heat 4 Tbsp. oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8–10 minutes. Transfer to a plate. Reduce heat to low and let oil cool for 1 minute; add garlic, fennel, red pepper and onion cook, stirring often, until fragrant, 30–60 seconds. Add cumin, oregano, basil; stir until a smooth paste forms, about 1 minute. Add reserved chicken with any accumulated juices, along with bay leaves, tomatoes and 2 cups chicken stock or water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.

Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Stir in remaining 2 Tbsp. oil and 2 Tbsp. lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide cooked quinoa among bowls. Ladle veggies over. Garnish with parsley.