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Chicken and Chickpea Stew
with garlicky chard / leftover rice

Active: 35 min Total: 35 min

This protein-packed stew with chicken and chickpeas gets a boost of flavor from caramelized fennel and spices. Serve over leftover rice with a side of garlicky chard.

Tags

Ingredients

Servings:
4
Metric
Chicken and Chickpea Stew:
  • Fennel bulb, small - 1/2, thinly sliced
  • Red peppers, roasted (store-bought in a jar) - 1/2 cup, chopped
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Beans, garbanzo (14 oz / 387 g can) - 1 can, rinsed and drained
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cumin, ground - 1 tsp
  • Paprika - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Tomato paste - 3 Tbsp
  • Stock, any type - 2 cups
  • Lemons - 1/2, juice of
  • Leftover cooked rice, white or brown (from Wednesday) - ~1 1/2 cups
  • Yogurt, Greek or plain - 1/2 cup
Garlic Chard:
  • Garlic - 2 cloves, chopped
  • Chard, any variety - 6 leaves, leaves and stems chopped and separated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Fennel / Red peppers - Prep as directed. (Can be done up to 4 days ahead)
  2. Chard / Chicken - Prep as directed. Season chicken with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  3. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven or wok over medium-high heat. Add first part of oil and then chicken to heated oil. Saute until chicken is golden brown on the outside, 3 to 4 minutes (it will finish cooking in the sauce). Transfer chicken to a plate.
  2. To the hot pan, add second part of oil, fennel and a pinch of salt. Saute until fennel is tender, ~3 minutes. Add cumin, paprika and red pepper flakes and saute until spices are toasted and fragrant, 1 minute. Add tomato paste and then stock. Bring to simmer.
  3. Reduce heat to medium so that the sauce is at a low simmer. Add chicken back into the pan along with red peppers and garbanzo beans. Simmer until chicken is cooked through, about 6 minutes. Add lemon juice and season with salt and pepper. Transfer stew to a serving dish and return pan to heat.
  4. If the pan is dry, add a splash more oil and then garlic. When garlic is fragrant, add chard stems and saute for ~3 minutes. Fold in chard leaves and saute until leaves are softened. Season with salt and pepper.
  5. Reheat rice in the microwave just until warm.
  6. Serve stew in bowls over rice with garlic chard on the side. Top with yogurt and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (116)
Gluten-free (13)
Paleo (17)
Vegetarian (30)

52 reviews

Replaced fennel with a shallot. Better with the chard mixed in at the end into the stew!

By: Sundi
Posted: Feb 04, 2017
Diet: Paleo
0 Helpful

This came together so awesome and was the perfect choice for a busy night! I added the chard to the stew.

By: Melanie
Posted: Mar 02, 2016
Diet: Original
0 Helpful

Subbed in lentils instead of sweet potatoes. Decent, but not awesome.

By: Samantha
Posted: Mar 01, 2016
Diet: Paleo
0 Helpful

This was a very nice stew.

By: Rachel
Posted: Mar 01, 2016
Diet: Original
0 Helpful

Didn't have roasted red peppers, which was a bummer, but this still worked nicely. It was spicier than I expected, but not in a bad way. Enjoyed it and would definitely make it again, but not a favorite.

By: Sidney
Posted: Feb 27, 2016
Diet: Original
0 Helpful

very good. yogurt makes the sauce creamy. Rice is good but I could see egg noodles as an option, or even dumplings.

By: Regan
Posted: Feb 25, 2016
Diet: Original
0 Helpful