MIDDLE EASTERN CHICKEN & CHICKPEA STEW
This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.
Provided by EatingWell Test Kitchen
Categories Healthy Stew Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
- Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 21.5 g, Cholesterol 62.7 mg, Fat 7.9 g, Fiber 5.7 g, Protein 28.2 g, SaturatedFat 1.4 g, Sodium 613.4 mg, Sugar 4.1 g
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CHICKEN, CHICKPEA AND CAULIFLOWER STEW
Steps:
- Heat an 8 quart pot over medium heat, and add the 1 tablespoon of oil. When the oil is hot and aromatic spoon in the onions and chopped chicken, and cook for 3 to 5 minutes, or until slightly browned. Stir in the curry, turmeric, and cumin, and cook for 1 minute. Deglaze the pot with the sherry or white wine and reduce until dry. Pour in the chickpeas and tomatoes and bring to a simmer. Simmer for 1 minute. Pour in the chicken broth, add the cauliflower pieces and return to a simmer. Cook for 2 to 5 minutes or until the cauliflower is cooked. Stirring, pour in the cornstarch/water slurry. Finish with 2 tablespoons butter and the chopped cilantro and adjust seasoning with salt if needed. Serve with toasted bread or pita bread.
CURRIED CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER
Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Yield 8
Number Of Ingredients 8
Steps:
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
- Before removing from heat, stir in: 12 cup chopped fresh cilantro.
- Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 29.6 g, Cholesterol 4.4 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 10.1 g, Sodium 574.4 mg, Sugar 0.1 g
GREEK CHICKEN STEW WITH CAULIFLOWER AND OLIVES
Chicken, cauliflower, olives, tomatoes, feta - this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like. (But don't use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs. And, important to note, you can freeze the finished dish, making it an excellent delivery to new parents or anyone in need of a home-cooked meal.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they're browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
- Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
- Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
- Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
- Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 1127 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN AND CHICKPEA STEW
Provided by Georgia Downward
Categories Soup/Stew Chicken Poultry Vegetable High Fiber Dinner Lunch Chickpea Zucchini Healthy Couscous Simmer Self Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.
CAULIFLOWER AND CHICKPEA STEW
Reciped adapted from Real Simple by Laura Ratliff and Ryan Smith. I did not have spinach on hand and used some leftover collards. I also used chicken broth instead of water. A flavorful dish. Could be served over couscous (as called for by original recipe) or even rice.
Provided by cinwalsh_8057651
Categories Stew
Time 35m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
- Add the cumin, chili powder, salt and pepper, and cook, stirring, until fragrant, 1 minute.
- Add tomatoes, crushing with your hands as you add then and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
- Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
- Fold in the spinach and cook until just wilted, 1 to 2 minutes.
Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 0.8, Sodium 600.6, Carbohydrate 29.2, Fiber 7.4, Sugar 5.9, Protein 7.4
ROASTED CHICKEN WITH CAULIFLOWER AND CHICKPEAS
Roasting the chicken on a preheated pan saves time and helps the meat brown. You don't need to add oil to the califlower and chickpeas; they cook in the drippings from the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Place a rimmed baking sheet in oven and preheat to 450 degrees, with racks in upper and middle thirds. Season chicken with salt and pepper. Carefully remove sheet from oven and arrange chicken, skin side up, in a single layer. Roast on upper rack, 20 minutes.
- Remove chicken from oven and, with tongs, transfer to another rimmed baking sheet along with tomatoes. Add cauliflower, onion, and chickpeas to drippings on first sheet and toss to combine; season with salt and pepper. Roast chicken on upper rack and vegetables on middle rack until chicken is golden and cooked through and cauliflower is tender when pierced with a knife, about 30 minutes. Transfer chicken and vegetables to a serving dish and serve immediately.
Nutrition Facts : Calories 611 g, Fat 27 g, Fiber 9 g, Protein 61 g
More about "chicken chickpea and cauliflower stew recipes"
ROASTED CAULIFLOWER AND CHICKPEA STEW - THE …
From themediterraneandish.com
4.9/5 (45)Total Time 1 hrCategory EntreeCalories 407 per serving
- Place the cauliflower florets and carrot pieces on a large lightly oiled baking sheet. Season with salt and pepper. Add a little more than 1/2 of the spice mixture. Drizzle generously with olive oil, then toss to make sure the spices evenly coat the cauliflower and carrots.
- Bake in the 475 degrees F heated-oven for 20 minutes or until the carrots and cauliflower soften and gain some color. Remove from the heat and set aside for now. Turn the oven off.
MOROCCAN CHICKEN AND CAULIFLOWER STEW - BETTER HOMES …
From bhg.com
4/5 (2)Total Time 1 hr 40 minsServings 6-8Calories 418 per serving
- In a small bowl combine cumin, ginger, cinnamon, cayenne, and 1/2 tsp. kosher salt. Rub chicken with half the spice mixture.
- In a 4- to 6-qt. Dutch oven heat coconut oil over medium. Cook chicken 6 to 8 minutes or until browned, turning once. (Cook in batches if necessary to prevent crowding.) Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, the crushed tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Add cauliflower, chickpeas, apricots, and olives. Return to boiling; reduce heat. Simmer, covered, 25 minutes. Uncover; cook 10 minutes more or until chicken is tender, stirring occasionally. Remove and shred chicken, discarding skin and bones. Stir shredded chicken into stew. If desired, serve over couscous and top with parsley and/or almonds. Serves 4.
CHICKEN CHICKPEA STEW - HEALTHY WINTER STEW RECIPE
From toriavey.com
4.9/5 (28)Total Time 1 hr 30 minsCategory Main CourseCalories 523 per serving
- Sprinkle chicken thighs lightly with salt and pepper. Heat olive oil in a sauté pan with high walls over medium heat till hot. Place the chicken thighs into the hot oil, skin side down, and turn heat to medium high. Brown the thighs for about 10 minutes, flipping once halfway through, till thighs are browned on both sides and skin is golden and crisp. Remove the thighs from pan. Do not drain the fat or juices from the pan.
- Add the carrots and cook them for 5 more minutes till the onion starts to caramelize. Add the garlic and cook for 2 minutes more till fragrant, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks.
- Add the chicken broth, diced tomatoes, chickpeas, roasted bell pepper, smoked paprika, cumin, turmeric, cayenne, and 3 tbsp of the chopped cilantro or parsley. Careful with the cayenne when adding to taste, it’s extremely spicy. I liked to add ¼ tsp of cayenne, which gives the stew a nice spicy kick.
EASY CAULIFLOWER AND CHICKEN CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CURRY COCONUT CHICKEN WITH CAULIFLOWER {SLOW COOKER/INSTANT POT}
From familystylefood.com
CHICKPEA OF THE SEA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CELERY ROOT, CAULIFLOWER AND CHICKPEA STEW - SO DELICIOUS
From sodelicious.recipes
VEGAN BUTTER CHICKEN WITH CHICKPEAS AND CAULIFLOWER
From veganheaven.org
THAI CHICKEN CAULIFLOWER CURRY - AVERIE COOKS
From averiecooks.com
CHICKEN CHICKPEA STEW - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
CHICKEN CHICKPEA STEW - IFOODREAL.COM
From ifoodreal.com
10 CHICKEN AND CAULIFLOWER RECIPES | ALLRECIPES
From allrecipes.com
CURRIED CHICKPEA AND CAULIFLOWER STEW | THRIFTY FOODS RECIPES
From thriftyfoods.com
CURRIED CHICKPEA AND CAULIFLOWER STEW - COOKSTR.COM
From cookstr.com
GREEK CHICKEN AND CAULIFLOWER STEW - SAVORY AND SAVVY
From savoryandsavvy.com
CHICKEN, PASTA, AND CHICKPEA STEW - LUNCH RECIPES
From fooddiez.com
CAULIFLOWER AND CHICKPEA STEW - VEGAN FOODS
From foodsdictionary.com
CHICKEN CHICKPEA STEW RECIPE | DELICIOUS & EASY TO MAKE
From thefoodxp.com
CAULIFLOWER AND CHICKPEA STEW WITH COUSCOUS RECIPE - REAL SIMPLE
From realsimple.com
CHICKEN AND CAULIFLOWER STEW RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN AND CHICKPEA STEW WITH ROASTED RED PEPPERS
From inquiringchef.com
CHICKEN & CHICKPEA STEW - JENNIFER MEYERING
From jennifermeyering.com
CHICKPEA AND CAULIFLOWER STEW | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
SLOW COOKER CHICKEN AND CHICKPEA STEW - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
HARISSA ROASTED CHICKEN & CAULIFLOWER WITH CHICKPEAS
From dishingupthedirt.com
COCONUT CURRY CHICKEN WITH CAULIFLOWER AND CHICKPEAS - JILL'S TABLE
From jillstable.ca
LOVELY FOR LUNCH: SPICY CAULIFLOWER AND CHICKPEA STEW
From kitchenist.com
GOLDEN CAULIFLOWER STEW WITH CHICKPEAS (VEGAN, GLUTEN-FREE)
From withfoodandlove.com
GRILLED CHICKEN VEGETABLE AND CHICKPEA STEW RECIPE | EAT SMARTER …
From eatsmarter.com
CHICKPEA AND ROASTED CAULIFLOWER STEW RECIPE | RACHAEL RAY
From rachaelray.com
EASY CHICKPEA STEW - THE HARVEST KITCHEN
From theharvestkitchen.com
CHICKPEA STEW RECIPE | JAMIE OLIVER CHICKPEA RECIPES
From jamieoliver.com
CHICKPEA AND PEACH CURRY - THERESCIPES.INFO
From therecipes.info
ROASTED CHICKEN, CHICKPEA, AND CAULIFLOWER SALAD - RECIPE
From finecooking.com
SPANISH CHICKEN, CHORIZO & CHICKPEA STEW (GF, DF) RECIPE
From mygfguide.com
CURRIED CHICKEN AND CHICKPEA STEW RECIPE | MYRECIPES
From myrecipes.com
INDIAN CAULIFLOWER STEW {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
MASALA CAULIFLOWER AND CHICKPEA STEW - FAMILYSTYLE FOOD
From familystylefood.com
SPICED CAULIFLOWER AND CHICKPEA STEW RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
SLOW COOKED CHICKEN AND CHICKPEA DUMPLING STEW
From googieskitchenlife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love