Middle Eastern Chicken & Chickpea Stew
Recipe from Eating Well November/December 2015 edition
This protein-rich stew, prepared in a cast iron skillet is super easy and delicious! It was a kids favorite and best of all? It’s clean eating at its best!
Serve with couscous, Naam bread or other flatbread, and steamed broccoli!
- 4 clove garlic, finely chopped
- 3/4 tsp salt, divided
- 1/4 cup lemon juice
- 1 tsp ground cumin
- 1 tsp paprika (I used smoked paprika)
- 1/2 tsp ground pepper
- 1 lb boneless skinless chicken breasts trimmed, cut into 1-inch pieces
- 1 Tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 14-oz can no-salt-added diced tomatoes
- 1 15-oz can chickpeas (garbanzo beans) rinsed
- 1/4 cup chopped flat-leaf parsley
- Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until paste forms. Transfer to a medium bowl and whisk lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
- Heat oil in a large cast iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5-7 minutes more. Serve sprinkled with parsley.