Best 6 Chicken And Chickpea Stew Recipes

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

CHICKEN AND CHICKPEA STEW

Steps:

• Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add 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 with couscous. Garnish with cilantro.

CHICKEN, CHICKPEA AND CAULIFLOWER STEW

Steps:

• Heat an 8 quart pot over medium heat, and add the 1 tablespoon of oil. When the oil is hot and aromatic spoon in the onions and chopped chicken, and cook for 3 to 5 minutes, or until slightly browned. Stir in the curry, turmeric, and cumin, and cook for 1 minute. Deglaze the pot with the sherry or white wine and reduce until dry. Pour in the chickpeas and tomatoes and bring to a simmer. Simmer for 1 minute. Pour in the chicken broth, add the cauliflower pieces and return to a simmer. Cook for 2 to 5 minutes or until the cauliflower is cooked. Stirring, pour in the cornstarch/water slurry. Finish with 2 tablespoons butter and the chopped cilantro and adjust seasoning with salt if needed. Serve with toasted bread or pita bread.

CHICKEN, PASTA, AND CHICKPEA STEW

Steps:

• Heat a dutch oven over medium heat. Coat pan with cooking spray. Add clerly, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

CHICKPEA, CHORIZO, AND CHICKEN STEW WITH MT. TAM CHEESE

Steps:

• Prepare chickpeas:
• Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain.
• Cut an X in bottom of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
• Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker. Cool completely, then finely grind in grinder.
• Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapeños and cook, stirring, 1 minute.
• Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute. Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.
• Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours.
• Prepare chorizo and chicken while chickpeas simmer:
• Put oven rack in middle position and preheat oven to 375°F.
• Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes. Slice chorizo into 1/4-inch-thick rounds and chill, covered.
• Pat chicken dry and sprinkle with salt and pepper. Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes. Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece. Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes. Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat. Keep loosely covered.
• Finish stew:
• When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes. Discard bay leaves. Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese.
• *Available at Latino markets.
• **Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com).

CHICKEN, CHICKPEA, AND ZUCCHINI STEW

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes.
• Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
• Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.