Chicken and Chickpea Stew
Recipe type: One Pot Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This recipe is adapted from Epicurious, it is actually better the second day once the spices have time to “steep” but, if you do not have the time it is pretty darn good day-one. For the vegetarian version skip the chicken.
  • 4 Tablespoons Olive oil
  • 2 Chicken breasts (skinless & boneless)
  • A Pinch Kosher salt
  • 1 Medium Onion, chopped
  • 1 Medium Fennel bulb, chopped
  • 3 Garlic cloves, minced
  • 2 Tablespoons Ground cumin
  • 2-3 Teaspoons Ground coriander
  • 2-3 Teaspoons Mild curry
  • 3 Tablespoons Tomato paste
  • ¾ Teaspoon Crushed red pepper flakes
  • 3-4 Bay leaves
  • 2 x 15-ounce cans Chickpeas, rinsed, drained
  • 4 Cups Water
  • ½ Cup Roasted red peppers (from a jar), chopped & drained
  • 2 Tablespoons (or more) Fresh lemon juice
  • 2 Cups Country-style bread, in 1 inch cubes
  • 3 Tablespoons Flat-leaf parsley or cilantro, coarsely chopped
  • Ground pepper, to taste
  1. Heat 2 tablespoons oil in a medium pot over medium-high heat
  2. Season chicken with salt; add to pot and cook, turning once, until browned, 8–10 minutes
  3. Transfer to a plate
  4. Reduce heat to low add garlic and cook for about a minute
  5. Add cumin, tomato paste, and red pepper flakes stir until a smooth paste forms
  6. Add reserved chicken with any accumulated juices, along with bay leaves and 4 cups water
  7. Scrape up any browned bits on the bottom of the pan
  8. Bring to a boil then reduce heat to medium-low and simmer, uncovered
  9. Stirring occasionally until chicken is tender, about 20 minutes
  10. Transfer chicken to a plate
  11. Add chickpeas to pot; bring to a simmer and cook for 5 minutes
  12. Shred chicken; add back into the pot
  13. Add red peppers
  14. Stir in remaining 2 tablespoons oil and 2 tablespoons lemon juice; simmer for 1 minute
  15. Season with salt and pepper
  16. Divide bread cubes among bowls
  17. Ladle soup over the bread
  18. Garnish with parsley
Recipe by Ginger and Nutmeg at