Chicken Chickpea Stew
- 2 tbsp extra virgin olive oil
- 4 chicken thighs, bone in, skin on
- 1 onion, peeled and diced
- 2 carrots, peeled and sliced into rounds
- 3-4 garlic cloves, crushed
- 1 cup chicken broth (low sodium okay)
- 1 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 here
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp turmeric
- Pinch of cayenne (or more to taste)
- 1/3 cup chopped cilantro (or substitute flat leaf parsley), divided
- Salt and pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (2)
- Chickpeas (1 can)
- Cilantro (1/3 cup)
- Cumin (1/2 tsp)
- Onion (1)
- Red bell pepper, roasted (1)
- Tomatoes (1 can)
- Meat
- Chicken thighs, skin on bone in (4)
- Canned Goods
Chicken broth (1 cup)
- Cooking & Baking
- Cayenne (1 Pinch)
- Garlic cloves (3)
- Olive oil, extra virgin (2 tbsp)
- Paprika, smoked (1 tsp)
- Salt and pepper (1)
- Turmeric (1/4 tsp)
Preparation
Read recipe preparation on theshiksa.com
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Published January 2, 2013 (1 month ago).
112 people saved this recipe.
