Chicken and Chickpea Stew


I just wanted a meal that had chickpeas and was healthy, as I’d been over indulging again, but that is all I knew I wanted,  the rest of the ingredients were laying around my cupboard or my fridge. I got exactly what I wanted, a meal full of vitamins, low in fat and was light but full of flavour. This is exactly what I love about cooking, throw it together, if it works, great, if it doesn’t try again. There isn’t much more to say, but enjoy.

  • 2 tbsp oil (I used extra virgin oil)
  • 1 onion cut  Asian style
  • 1 clove of garlic, finely chopped
  • 4 chicken thighs, skinned, de-boned and diced
  • 1 large carrot, scrubbed and diced (not peeled)
  • 1 courgette, washed and diced
  • 100g dried chickpeas (soaked overnight see packet instructions) or 400g tinned chickpeas
  • 500ml chicken stock
  • 1 tsp mixed herbs (dried or fresh)
  • salt and pepper for seasoning
  • (serves 4)

Heat the oil in a pan, add the onions and garlic and cook for about 5-10 minutes ensuring not to burn them.

Stir the chicken into the onions cooking for a 5 minute stirring occasionally.

Add in the carrots, courgette and chicken peas and mix together. Pour in the chicken stock and add the mixed herbs.

Bring to a gentle boil and cook for a minimum of 15 minutes or until the chicken is cooked.

Serve with rice, cous cous or mashed potatoes.

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About Keifer Derrin

Having worked in IT for over 20 years, Keifer Derrin quit his job to do something new. Not claiming to be a Gordon, Heston or even a Delia, Keifer’s passion for all kinds of food includes trying out new recipes whether they take 10 minutes or 8 hours to prepare. He also enjoys eating out - anything from The Ledbury to Pizza Express and even a local greasy spoon! Keifer also does voluntary work for the Food Chain, a charity that supplies food, meals & nutritional education to people who are HIV+. Check out his food blog at
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