Chicken and Chickpea Stew with Lentils
Servings
4Serving size
about 2 1/2 cupsThis recipe can be multiplied, and like many soups, is even better the next day. Reheat gently.
Ingredients
| 16 ounces Boneless, skinless chicken thighs (cut into 1 inch chunks) |
| 2 tsp. Olive oil |
| 1 large White or yellow onions (diced) |
| 2 Large stalk Celery, raw (diced) |
| 1 15 ounce can Canned no salt added chickpeas (drained and rinsed) |
| 2 15-ounce can No salt added diced tomatoes |
| 1/2 tsp. Salt |
| 4 cup Water |
| 1 dash Black pepper (to taste) |
| 1 tsp. Ground turmeric |
| 1/2 tsp. Ground cinnamon |
| 1/2 tsp. Ground ginger |
| 1 tsp. Paprika |
| 1/2 cup Green Lentils |
Instructions
Add the onion and celery.
Cook for 3 to 5 minutes, then add the chicken.
Brown the chicken on all sides. Stir frequently.
Add the chickpeas, tomatoes, salt, water, pepper, turmeric, cinnamon, ginger, and paprika.
Reduce the heat to medium-low and simmer the stew, uncovered, for about 45 minutes. Stir occasionally.
Add the lentils, and if there are any celery leaves left from the ribs of celery, chop them coarsely and add to the soup.
Simmer, stirring occasionally, until the lentils are cooked (about 15-30 minutes - important to taste!).
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is based on harira, a Moroccan chicken and chickpea stew. Folks don’t often think of Morocco as Mediterranean cuisine, but the same influences are there: legumes, lean meats, great spices.