Mediterranean Chicken and Chickpea Stew
A flavorful and hearty Mediterranean stew with tender chicken, creamy chickpeas, and vibrant vegetables simmered in a savory tomato broth.
20 min
Prep
60 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
30g carbs
20g fat
Ingredients
For 4 servings
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 2 carrots
- 1 zucchini
- 15 ounce canned chickpeas
- 14 ounce canned crushed tomatoes
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 lemon
- salt — to taste
- black pepper — to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Season chicken thighs with salt and black pepper, then brown them in the pot for about 6-7 minutes per side. Remove and set aside.
- 3
In the same pot, add chopped onion and minced garlic, cooking until softened, about 5 minutes.
- 4
Add sliced carrots and zucchini to the pot; cook for another 5 minutes.
- 5
Stir in the canned chickpeas and crushed tomatoes.
- 6
Pour in chicken broth, and add dried oregano and thyme.
- 7
Return the chicken thighs to the pot. Bring to a boil, then reduce heat to low.
- 8
Cover the pot and let it simmer for 45 minutes, stirring occasionally.
- 9
Squeeze lemon juice into the stew before serving and adjust seasoning with salt and pepper.
Cook it this week.
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