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.
EASY CHICKEN WITH TOMATOES AND SPINACH
Looking for lighter fare? Try this 35-minute skillet dish featuring simply seasoned chicken breasts and vitamin-packed spinach.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
- Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
CHICKPEAS WITH TOMATOES & SPINACH
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Provided by Roopa Gulati
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
- Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
CHICKEN, TOMATO AND SPINACH STEW WITH CHICKPEAS
I created this one afternoon when I wanted to make something hearty and flavorful for my Marine husband who had spent the week in the field. The flavor base comes from a sauce in Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Bunkabihari
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken in large dutch oven or stock pot.
- Pour water into pot and add whole garlic cloves and quartered onion.
- Bring to a boil and cook chicken, covered, turning periodically,for about 15 minutes or until the meat is firm but juicy and has no pink in the middle.
- While the chicken is cooking combine all ingredients for stew base and whisk together until entirely incorporated. Set aside.
- While chicken is cooking par cook the pasta (about 7 minutes) and set aside.
- When the chicken is done turn off the heat and allow to cool, uncovered for about 10 minutes.
- Place a large bowl in the sink with a clean strainer over it. Pour the contents of the pot into the strainer. If you like, transfer the broth into a clean bowl and set aside. Allow the chicken to continue cooling until you can comfortably handle the pieces and then hand pull the breast and thighs.Set the meat aside.
- Place the dutch oven or stockpot on medium heat and add the reserved stew base, chickpeas and diced tomatoes. Cook for about 8 minutes or until the sauce has thickened a bit and the tomatoes have lost their raw taste.
- Add the par cooked pasta to this mixture and cook for about 2 minutes.
- . Add the reserved chicken and cook for another 2 minutes.
- Add the spinach leaves, cover and cook until just wilted. About 2 minutes.
- Adjust seasoning with salt and pepper to taste.
- Serve as is in deep bowls with shaved Parmesan or Asiago and a crisp salad.
Nutrition Facts : Calories 755.8, Fat 25.1, SaturatedFat 4.4, Cholesterol 215.5, Sodium 1341.4, Carbohydrate 59.2, Fiber 11, Sugar 5.5, Protein 73.1
MEDITERRANEAN SPINACH CHICKPEA STEW
This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!
Provided by Suzy Karadsheh
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
- Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
- Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
- While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
- Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
- Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.
Nutrition Facts : Calories 245.3 kcal, Carbohydrate 42.2 g, Protein 15.4 g, Fat 4 g, SaturatedFat 0.4 g, Sodium 536.8 mg, Fiber 13.5 g, Sugar 7.9 g, UnsaturatedFat 2.2 g, ServingSize 1 serving
CHICKPEAS WITH TOMATOES AND SPINACH
Provided by Bobby Flay
Yield Yield: 8 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
- Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
CHICKEN STEW WITH TOMATOES, CHICKPEAS AND OLIVES
Found this in Organic Style magazine. I don't like olives so I'll omit them, but I'm posting the original recipe here. Its served with couscous.
Provided by jovigirl
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
- Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.
Nutrition Facts : Calories 834.4, Fat 23.4, SaturatedFat 6, Cholesterol 112.6, Sodium 1342.6, Carbohydrate 98.5, Fiber 10.7, Sugar 7, Protein 55.1
MOM'S SPICY CHICKEN TOMATO STEW
My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.
Provided by Kariz0rz
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
- Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
- Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g
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