Chicken & Chickpea Stew (RECIPE)

Chicken & Chickpea Stew (RECIPE)

Ingredients

• 4 cloves garlic, finely chopped
• ¾ teaspoon salt, divided
• ¼ cup lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground pepper
• 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 14-ounce can no-salt-added diced tomatoes
• 1 15-ounce can chickpeas, rinsed
• ¼ cup chopped flat-leaf parsley

Instructions

• 1. Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.

• 2. Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes.

• 3. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.
  

Enjoy!!

Servings : 4 
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 468kcal

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