Spicy Chicken and Chickpea Stew
This hearty one-pot stew brings together juicy chicken thighs and creamy chickpeas in a smoky, spiced tomato sauce that deepens in flavor the longer it simmers. It's bold enough to impress but simple enough for a weeknight dinner — just serve it with crusty bread or fluffy rice to soak up every last drop.
- 2tbspolive oil
- 1wholeonion- finely chopped
- 3clovegarlic- minced
- 400gchicken thighs- cubed
- 1tbspsmoked paprika
- 1tbspground cumin
- 400gcanned chopped tomatoes
- 400gcanned chickpeas- drained
- 1
Build the base
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, for 5–6 minutes until softened and translucent. Add the garlic and cook for 1 minute more until fragrant.
- 2
Brown the chicken
Increase the heat to medium-high and add the cubed chicken thighs in a single layer. Season generously with salt and pepper. Cook undisturbed for 2–3 minutes until golden on the bottom, then stir and cook for another 2 minutes until browned on all sides — don't rush this step, as the browning builds deep flavor.
- 3
Toast the spices
Reduce the heat back to medium. Push the chicken to the edges of the pot and add the smoked paprika and cumin to the center. Stir the spices into the oil and cook for 30–45 seconds until fragrant, then mix everything together to coat the chicken evenly.
- 4
Simmer the stew
Pour in the canned tomatoes and add the drained chickpeas. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20–25 minutes until the chicken is cooked through and tender and the sauce has thickened. Taste and adjust seasoning with salt and pepper before serving.
- 5
Serve
Ladle the stew into bowls and serve hot with crusty bread or steamed rice.
- 480 kcal
- 40g protein
- 18g fat
- 50g carbs