There’s nothing quite like a hot bowl of soup to satisfy on a winter evening. And while you can never go wrong with classic chicken noodle, sometimes you may be in the mood for something a little different.
This version is filled with warm spices and lots of chickpeas, providing so much flavor – without any more work!
Simply brown your chicken to create a delicious crust and then sauté the vegetables and spices. Cook it all up in one pot and serve!
All you need is some crusty bread and perhaps a green salad to round out this delicious meal.
Chicken Stew with Chickpeas:
- 3 – 4 pound chicken cut into 10 pieces (8 pieces and the breasts cut in half)
- Salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon cumin
- 1/2 teaspoon ground ginger
- 1/4 – 1/2 teaspoon red pepper flakes
- 3 cups canned low-sodium chicken broth
- 2 cans chickpeas, drained and rinsed
- 1 cup chopped fresh cilantro
Pat the chicken dry and season with salt and pepper. Heat the oil and butter in a large pot over medium-high heat and brown the chicken in batches on both sides, transferring the pieces to a bowl. Reduce the heat to low and add the onions, garlic, cumin, ginger and red pepper flakes. Cook, stirring occasionally, until the onion is softened.
Return the chicken to the pot and add the broth and chickpeas. Bring to a boil, reduce the heat and simmer, covered, for 45 minutes. Season to taste with salt and pepper and sprinkle with chopped cilantro.
