November 7, 2023

Chicken Chickpea Stew with Zucchini and Tomatoes

This recipe is a classic from my dear friend in Denver, dating back to my time living there. I don't know the original source; otherwise, proper credit would undoubtedly be given. It's been cherished and refined over the years, and this version has become a favorite.

Healthy Ingredients Galore: This Chicken Chickpea Stew with Zucchini and Tomatoes is a treasure trove of healthy ingredients. Loaded with protein, fiber, antioxidants, and vitamins, it's the perfect harmony of flavors. The subtle addition of curry and cinnamon not only adds depth but also brings along their unique health benefits, resulting is a stew where these spices complement the dish without overpowering. What makes this stew even greater is that it's perfect for batch cooking, ensuring you'll have several meals to enjoy throughout the week or freezer meals to save you down the road when you're short on time. 

Batch cooking has become a popular and time-saving technique. Preparing a large batch of a meal and portioning it out for the week ahead not only saves time but also encourages healthier meal choices. With a pot of this Chickpea Chickpea Stew on hand, you'll be less likely to resort to unhealthy takeout or convenience foods during busier times. 

To make this vegan-friendly, simply omit the chicken and opt for a vegetable-based broth. Then skip the first step (searing the chicken) and simply increase the quantity of veggies, such as extra carrots and zucchini, and add more chickpeas. A hearty, plant-based version of this stew will be just as delicious and nutritious.

This recipe is as easy to prepare as it is satisfying. Would love to hear your thoughts after giving it a try. Your feedback can be inspiring for other readers to give this recipe a shot and make their mealtimes more enjoyable and healthy. If you'd like to pay it forward and share the recipe with your friends and family that would be greatly appreciate too!

If you're on the lookout for another hearty and delicious recipe try this White Bean Chicken Poblano Chili. It's a fantastic favorite! 

 

 

 

 

 

Ingredients

 2 lbs boneless, skinless chicken breasts
 5 tbsp olive oil, divided
 2 cups yellow onions, chopped
 1 tbsp minced garlic
 1 ½ cups carrots, chopped into small pieces
 2 28 oz cans Italian tomatoes, drained and coarsely chopped
 4 cups chicken stock
 1 tbsp curry powder
 ¼ tsp crushed red pepper
 ¼ tsp ground cinnamon
 1 tbsp tomato paste
 4 cups combination of zucchini and squash, chopped small
 1 can chickpeas, drained
 flaky sea salt and fresh ground pepper
 Italian parsley, chopped for garnish

Directions

1

Cut the chicken breast into cubes and pat dry with a paper towel.

2

Add 3 tablespoons of the olive oil to a large, heavy pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken to the pot. Lightly sprinkle the chicken with sea salt and sauté, turning until lightly browned, around 3-4 minutes.
Remove the chicken with a slotted spoon and set aside on a plate or bowl. Pour out any remaining oil from the pan.

3

Add the remaining 2 tablespoons of oil to the pot and heat over medium-high heat.
Add the onions, garlic, and carrots, and cook until they soften, stirring occasionally, for about 3-4 minutes. Add the tomatoes, chicken stock, curry powder, crushed red pepper, cinnamon, and tomato paste. Stir well to combine. Return the chicken to the pot and bring it to a simmer. Cook until the chicken is tender, approximately 30 minutes.

4

Taste test and add salt and pepper as desired. Add the zucchini and chickpeas and cook for another 5-10 minutes, or until the zucchini is tender but not overcooked.

Serve as is or overtop your choice of grain (rice, farro, etc.). Garnish with chopped parsley.

Chicken Chickpea Stew with Zucchini and Tomatoes

Chicken Chickpea Stew with Zucchini and Tomatoes

Category, , DifficultyBeginnerYields8 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

 2 lbs boneless, skinless chicken breasts
 5 tbsp olive oil, divided
 2 cups yellow onions, chopped
 1 tbsp minced garlic
 1 ½ cups carrots, chopped into small pieces
 2 28 oz cans Italian tomatoes, drained and coarsely chopped
 4 cups chicken stock
 1 tbsp curry powder
 ¼ tsp crushed red pepper
 ¼ tsp ground cinnamon
 1 tbsp tomato paste
 4 cups combination of zucchini and squash, chopped small
 1 can chickpeas, drained
 flaky sea salt and fresh ground pepper
 Italian parsley, chopped for garnish

Steps

1

Cut the chicken breast into cubes and pat dry with a paper towel.

2

Add 3 tablespoons of the olive oil to a large, heavy pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken to the pot. Lightly sprinkle the chicken with sea salt and sauté, turning until lightly browned, around 3-4 minutes.
Remove the chicken with a slotted spoon and set aside on a plate or bowl. Pour out any remaining oil from the pan.

3

Add the remaining 2 tablespoons of oil to the pot and heat over medium-high heat.
Add the onions, garlic, and carrots, and cook until they soften, stirring occasionally, for about 3-4 minutes. Add the tomatoes, chicken stock, curry powder, crushed red pepper, cinnamon, and tomato paste. Stir well to combine. Return the chicken to the pot and bring it to a simmer. Cook until the chicken is tender, approximately 30 minutes.

4

Taste test and add salt and pepper as desired. Add the zucchini and chickpeas and cook for another 5-10 minutes, or until the zucchini is tender but not overcooked.

Serve as is or overtop your choice of grain (rice, farro, etc.). Garnish with chopped parsley.

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