Monday, May 21, 2012

Chicken and Chickpea Stew

I'm trying hard to make healthier dinners.  Not that my dinners are loaded with fat or bad for you to begin with - but bathing suit season is almost upon us so every little bit helps (I hope.)  This Chicken and Chickpea Stew was loaded with fabulous flavors from the great combination of cumin (my all time favorite spice) cinnamon, garlic and cilantro.  The chickpeas are a favorite staple pantry item in this house - even Little Man loves them so I had a feeling this dish might get a thumbs up from him (his is always served without cabbage  - what he calls anything green and leafy.)  The chicken was flavorful and the zucchini was a nice addition as well.  This dish had a lot of different textures going on - I really liked it and I hope I can remember to make it again.  Ever since I started blogging I feel the need to always make something new and I forget about all the great dishes I have in my archives. Any one else have the same problem?
 I served this great stew over Israeli couscous.  Couscous is also something my kids love!  I should serve it more but those little rolly polly's and the kids are not a good match.  Enjoy!!

recipe from epicurious
What you need:
3/4 cup couscous
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 1/2 cups of onion, chopped
2 large cloves garlic, chopped
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, drained
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chicken broth - low sodium
1 yellow or green zucchini, cut into 1 inch pieces
  fresh cilantro

What you do:
Cook couscous as directed on package. Meanwhile, season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, about  2 minutes per side. Transfer chicken to a plate. Add the onion to skillet, stirring occasionally, about 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add the tomatoes, cumin and cinnamon and cook, stirring, 2 minutes more. Return the chicken and any juices to the skillet; add in the chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew over couscous. Garnish with cilantro.

Linking up to these happening parties!


  1. this sounds awesome to me, + sooo my type of weeknight meal. yum! love that you served it with israeli couscous - one of my favorite side dishes!

  2. That looks just fantastic. I would gobble this up! Thanks for sharing it. Come and visit us today. We have a terrific recipe for shrimp salad to share.

  3. This looks great! Thanks for sharing at our Handmade Tuesdays party.

  4. This is such a beautiful looking stew... and I would say it is definitely healthy. Please share this on my foodie friday party today.

  5. Hi Danielle,
    This is a great Chicken and Chickpea Stew, if it is ready, I'll take a bowl for lunch. Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. This looks like a delicious chicken dish! I love chickpeas, too! What a great stew!

  7. Thanks for linking up today. This looks great. A definite must try.

  8. This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found you via It's a Keeper's Thursday link up.

  9. Great that you linked in. Have a lovely weekend.


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