Chicken and Chickpea Stew
Servings
6Serving size
about 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 |
| 2 tsp. Olive oil |
| 1 large White 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 |
| 5 cup Water |
| 1 to taste Black pepper |
| 1 tsp. Ground turmeric |
| 1/2 tsp. Ground cinnamon |
| 1/2 tsp. Ground ginger |
| 1 tsp. Paprika |
| 1/2 cup Green Lentils |
| 2 Tbsp. Fresh parsley (chopped) |
Instructions
Place 1 teaspoon olive oil in a medium sauce pan over medium high heat. Add the chicken thighs and cook until lightly browned. Remove to a plate.
Add 1 teaspoon olive oil to the pan. Add the onion and celery. Cook for about 3 to 5 minutes.
Add the chickpeas, tomatoes, salt, water, pepper, turmeric, cinnamon, ginger and paprika, and return the chicken to the pan.
Reduce the neat to medium low and simmer the stew 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 minutes).
Serve topped with a teaspoon of chopped parsley for each bowl of soup.
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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 chick pea stew. Folks don’t often think of Morocco as Mediterranean cuisine, but the same influences are there. Legumes, lean meats, great spices.