Chicken and Chickpea Stew
with garlicky chard / leftover rice
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
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
Amount Per Serving
Calories
472
Just a moment...
% Daily Value
Total Fat
12g
19%
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Saturated Fat
2g
10%
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Trans Fat
0g
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Cholesterol
71mg
24%
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Sodium
1371mg
57%
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Total Carbohydrate
55g
18%
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Dietary Fiber
5g
20%
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Sugars
4g
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Protein
38g
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Prep
- Garlic / Fennel / Red peppers - Prep as directed. (Can be done up to 4 days ahead)
- Chard / Chicken - Prep as directed. Season chicken with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Beans - Drain and rinse.
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Make
- 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.
- 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.
- 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.
- 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.
- Reheat rice in the microwave just until warm.
- Serve stew in bowls over rice with garlic chard on the side. Top with yogurt and enjoy!
Nutrition Facts
Amount Per Serving
Calories
472
Just a moment...
% Daily Value
Total Fat
12g
19%
Just a moment...
Saturated Fat
2g
10%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
71mg
24%
Just a moment...
Sodium
1371mg
57%
Just a moment...
Total Carbohydrate
55g
18%
Just a moment...
Dietary Fiber
5g
20%
Just a moment...
Sugars
4g
Just a moment...
Protein
38g
Just a moment...
Reviews
Ratings
52 reviews
This came together so awesome and was the perfect choice for a busy night! I added the chard to the stew.
0 HelpfulDidn'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.
0 Helpfulvery good. yogurt makes the sauce creamy. Rice is good but I could see egg noodles as an option, or even dumplings.
0 Helpful