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a bowl full of chickpea and chicken stew sprinkled with parsley.
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4.64 from 11 votes

Chickpea and Chicken Stew

This hearty chickpea and chicken stew with peppers and chorizo is ready in 30 minutes, and it is perfect for a quick, delicious weeknight meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Stews
Cuisine: Spanish
Servings: 4 servings
Calories: 551kcal
Author: Adina

Equipment

  • Large Dutch oven or another large heavy-bottomed pan

Ingredients

  • 2 medium onions finely chopped, about 6 oz/ 170 g,
  • 3.5 oz chorizo sliced, Note 1
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika powder
  • ¼ teaspoon smoked paprika powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon red chili flakes more or less to taste
  • 1 can chickpeas Note 2
  • 1.3 lbs boneless, skinless chicken thighs Note 3
  • 2 red bell peppers
  • 3 tomatoes about 10.5 oz/ 300 g
  • 1½ cups chicken stock
  • 2-3 teaspoons cornstarch
  • 3-4 teaspoons cold water
  • fine sea salt and freshly ground black pepper
  • fresh parsley or cilantro, optional
US - EU

Instructions

  • Prepare ingredients: Chop the onions finely. Slice the chorizo. Set them aside. Mince the garlic and mix them with spices in a small bowl.
    2 medium onions + 3.5 oz chorizo + 3 garlic cloves + 2 bay leaves + 1 teaspoon dried thyme + 1 teaspoon dried oregano + 1 teaspoon sweet paprika powder + ¼ teaspoon smoked paprika powder + ½ teaspoon ground cumin + ½ teaspoon ground coriander + ½ teaspoon red chili flakes
  • Chop chicken: Drain and rinse the chickpeas, quarter the chicken thighs, and chop the bell peppers and tomatoes into small cubes. Keep them separated from the spices, the onions, and chorizo.
    1 can chickpeas + 1.3 lbs boneless, skinless chicken thighs + 2 red bell peppers + 3 tomatoes
  • Cook chorizo and onions: Heat the pot without adding any oil, the chorizo will release enough fat to cook the onions. Add the onions and the chorizo to the pot and saute on medium heat for about 4-5 minutes until the onions are soft.
  • Add garlic and spices and stir well for about 1 minute. Add chickpeas, chicken, bell peppers, tomatoes, and chicken stock.
    1½ cups chicken stock
  • Simmer stew: Stir well, cover, leaving a crack open, turn the heat down, and simmer for about 15-20 minutes or until the chicken is cooked through.
  • Thicken stew (optional): If you wish the sauce to be thicker, place the cornstarch in a small bowl and add the cold water. Whisk to obtain a thick yet pourable paste. Slowly whisk this paste into the chicken stew and let bubble a few times, the stew should thicken slightly. Adjust the taste with salt and pepper.
    2-3 teaspoons cornstarch + 3-4 teaspoons cold water + fine sea salt and freshly ground black pepper
  • Sprinkle with herbs before serving
    fresh parsley

Notes

  1. Chorizo: You can use dried, cured Spanish chorizo or raw Mexican chorizo.
  2. Chickpeas: From a 14 oz/ 400 g can or about 1 ½ cups (250 g) of cooked chickpeas.
  3. Chicken: You can use bone-in chicken thighs (and/or drumsticks) instead. Increase the cooking time accordingly and make sure that the chicken is cooked through before serving it.

Nutrition

Serving: 1/4 of the dish | Calories: 551kcal | Carbohydrates: 34g | Protein: 52g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 208mg | Sodium: 1395mg | Fiber: 7g | Sugar: 11g