Mediterranean Chicken and Chickpea Stew
One-pot stew with tender chicken, creamy chickpeas, and bright tomatoes finished with fresh herbs. Weeknight-friendly comfort food ready in under 40 minutes.
- Total time
- 38 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb chicken thighs, boneless and skinless
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 2 tbsp fresh oregano or basil, chopped (or 1 tsp dried)
Instructions
- 1
Heat olive oil in a large pot over medium-high. Pat chicken dry and season with salt and pepper.
- 2
Sear chicken 3 minutes per side without moving until light golden. Transfer to a plate.
- 3
Add onion to the pot and sauté until softened, about 3 minutes, stirring occasionally.
- 4
Add garlic and cook until fragrant, about 30 seconds. Do not let it brown.
- 5
Pour in tomatoes and broth. Return chicken to the pot. Bring to a simmer.
- 6
Add chickpeas. Reduce heat to medium-low and simmer 18-20 minutes until chicken is cooked through.
- 7
Stir in fresh oregano or basil. Taste and adjust salt and pepper.
- 8
Serve hot in bowls, spooning broth and chickpeas over chicken.
Tools you’ll need
- large pot with lid (5-quart or larger)
- wooden spoon
- chef's knife
- cutting board
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