The Washington Post

Aromatic Chicken and Chickpea Stew

Aromatic Chicken and Chickpea Stew 4.000

Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Dec 6, 2018

This stew of fragrant, spice-infused tomato sauce, tender bites of chicken thigh and meaty chickpeas, and ribbons of just-wilted spinach tastes like a complicated, long-cooking meal, but it is quite simple to make and ready in about half an hour.

To read the accompanying story, see: On a chilly day, this chicken and chickpea stew will warm your insides.

Make Ahead: The stew tastes even better with a day or two's refrigeration.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 cups

Ingredients
  • 1 pound boneless, skinless chicken thighs cut into 1-inch pieces (excess fat trimmed)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Pinch crushed red pepper flakes, or more as needed
  • One 14.5- ounce can no-salt-added diced tomatoes, with their juices
  • One 8-ounce can no-salt-added tomato sauce
  • One 15-ounce can low-sodium chickpeas, drained and rinsed
  • 1/2 cup water
  • 3 packed cups fresh baby spinach, coarsely chopped

Directions

Season the chicken all over with 1/4 teaspoon each of the salt and pepper.

Heat 2 tablespoons of the oil in a large, wide-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken and cook for about 4 minutes total, stirring once or twice until it has browned, then transfer it to a plate.

Add the remaining tablespoon of oil to the pot and reduce the heat to medium. Add the onion and cook for 5 minutes, stirring, until it has softened. Add the garlic and cook for 30 seconds, then stir in the cumin, coriander, cinnamon, crushed red pepper flakes and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Add the diced tomatoes with their juices, the tomato sauce, chickpeas and water. Bring to a boil, then reduce the heat to medium-low, cover and cook for 10 minutes.

Return the chicken with any accumulated juices to the pot; cover and cook for 8 to 10 minutes, until the chicken is tender and cooked through. Stir in the spinach and cook until it is wilted, 1 minute more. Taste, and add more crushed red pepper flakes, as needed.

Serve hot.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Richard Kerr.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 390


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 3g 15%

Cholesterol: 105mg 35%

Sodium: 530mg 22%

Total Carbohydrates: 29g 10%

Dietary Fiber: 9g 36%

Sugar: 10g

Protein: 30g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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