Chicken Chickpea Stew
You can never have too many main course recipes, so give Chicken Chickpea Stew a try. One portion of this dish contains approximately 33g of protein, 34g of fat, and a total of 550 calories. This recipe serves 4. It is perfect for Autumn. A mixture of chicken broth, garlic cloves, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.
Instructions
Ingredients2 tbsp extra virgin olive oil4 chicken thighs, bone in, skin on1 onion, peeled and diced2 carrots, peeled and sliced into rounds3-4 garlic cloves, crushed1 cup chicken broth (low sodium okay), or more if needed1 can (14 oz) diced tomatoes (or 1 3/4 cups ripe diced tomatoes)1 can (14 oz) chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas)1 roasted red bell pepper, skinned and sliced - learn to roast a bell pepper here1 tsp smoked paprika1/2 tsp cumin1/4 tsp turmeric
Pinch of cayenne (or more to taste)1/3 cup chopped cilantro (or substitute flat leaf parsley), divided
You will also needa sauté pan
Total Time: 1 Hour 25 Minutes