Roasted Chicken and Chickpea Stew
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 3 tsp. Olive oil (divided) |
| 3 medium White onions (sliced) |
| 2 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed) |
| 4 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1/2 tsp. Salt |
| 1 Tbsp. Dried or rubbed sage (rubbed sage is best) |
| 2 tsp. Paprika |
| 1 tsp., leaves Dried thyme |
| 1 tsp. Ground coriander |
| 8 ounces Crimini mushrooms (quartered) |
| 2 large Carrots, raw (peeled and cut into 1/4 inch disks) |
| 16 ounces Boneless, skinless chicken thighs (left whole) |
Instructions
Add the chickpeas, chicken stock, salt, sage, and paprika, thyme, and coriander, then reduce heat to simmer and cook, covered, stirring occasionally, 40 minutes or until the chickpeas are tender.
Remove the soup from heat and allow to cool for 20 minutes. Using a blender or immersion blender, puree until smooth.
While the soup is cooking, place the remaining teaspoon of olive oil in a small dutch oven or large oven-proof saucepan.
Add the mushrooms, carrots, and chicken thighs (left whole), cover, then place in the oven and roast for 40 minutes. Stir about every 10 minutes.
Add the roasted mushrooms, carrots, and chicken thighs to the pot with the pureed soup, stir, and place over medium-low heat, stirring occasionally, until the soup is again hot.
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 Spanish-inspired soup is really more like a stew even though it is made in two different pans. The rich flavors of the caramelized onions combine perfectly with the paprika, sage and coriander. The garbanzos make the soup creamy while the roasted veggies and chicken bring a perfect savory flavor.
You could apply this technique using almost any flavors. Pinto beans with Mexican spices would work great, as well – just add a little poblano to the onions as they caramelize.