My mother always made big pots of stew during the chilly months, but her version was heavy and sometimes lacked layers of flavor. My Chicken and Chickpea Stew is one of those dishes that is comforting, flavorful, and full of nourishing ingredients. Every time I make it, the aroma fills the kitchen with a cozy feeling that invites everyone to gather around the table. In my version, I like to balance spices like cumin, smoked paprika, and a touch of cinnamon so that the stew has warmth and depth. I also use fresh vegetables to add sweetness and texture, and the chickpeas create a creamy, hearty base that keeps you full and happy.

I have tried many versions of chicken stew over the years, and I use boneless thighs for tenderness, but drumsticks work wonderfully too. Always sear the chicken first to lock in flavor, and don’t skip letting the spices bloom in the oil—it makes a huge difference. This recipe is forgiving and perfect for busy weeknights or slow weekend meals.

You can serve this stew with warm crusty bread, some steamed rice, or even with soft, buttery couscous. It also pairs beautifully with a fresh side salad for a lighter touch. Some people like to add a dollop of yogurt on top for creaminess, which is an optional but delicious addition.

Its Perfect For:

• Cozy family dinners on chilly evenings
• Meal prep for a busy workweek
• Inviting friends over for a simple but impressive meal
• Comfort food cravings when you need something warm and filling
• Pairing with a glass of white wine or a light herbal tea

Ingredients

• 2 lbs chicken thighs or drumsticks, bone-in or boneless
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon (optional, for warmth)
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can chickpeas, drained and rinsed
• 2 cups chicken broth
• 1 tablespoon tomato paste
• Juice of 1/2 lemon
• Fresh parsley or cilantro, chopped for garnish

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Wooden spoon for stirring
• Chef’s knife and chopping board
• Can opener for chickpeas and tomatoes
• Measuring spoons and cups
• Ladle for serving
• Optional: small bowl for mixing spices

How to Make Chicken and Chickpea Stew

Step 1

Prepare the chicken and aromatics: Pat the chicken dry with paper towels. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sear on all sides until golden brown, about 4–5 minutes per side. Remove the chicken and set aside. In the same pot, add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 2

Build the flavor: Stir in smoked paprika, cumin, cinnamon, salt, and black pepper. Let the spices bloom in the oil for about 30–60 seconds to release their full aroma. Then, add the tomato paste and cook for another minute, stirring constantly, so it doesn’t burn but deepens in flavor.

Step 3

Combine chicken, chickpeas, and tomatoes: Return the seared chicken to the pot. Pour in the diced tomatoes, chickpeas, and chicken broth. Stir gently to combine, making sure the chicken is nestled into the vegetables and chickpeas. Bring the mixture to a gentle simmer over medium heat.

Step 4

Simmer until tender: Reduce heat to low, cover, and let the stew simmer for 25–30 minutes. Check occasionally and stir gently to prevent sticking. The chicken should be tender and cooked through, and the flavors should meld together beautifully, creating a rich, hearty stew.

Step 5

Finish with lemon and herbs: Once the chicken is fully cooked and the sauce has thickened slightly, remove the pot from heat. Squeeze in the juice of half a lemon to brighten the flavors. Taste and adjust seasoning if needed. Garnish generously with chopped parsley or cilantro for a fresh, vibrant finish.

Step 6

Serve and enjoy: Spoon the stew into bowls, making sure each serving gets chicken, chickpeas, and plenty of vegetables. Serve with crusty bread, steamed rice, or warm pita to soak up the flavorful broth. This dish is comforting, hearty, and perfect for family dinners or meal prep for the week.

Tips for the Perfect Chicken and Chickpea Stew

• Sear your chicken first: Browning the chicken before simmering locks in flavor and keeps it juicy. It also adds a beautiful color to your stew.
• Let spices bloom: Cook spices in oil for 30–60 seconds before adding liquids. This releases their essential oils and deepens the flavor.
• Use fresh vegetables: Carrots, celery, and bell peppers create sweetness and texture. Chop them evenly for consistent cooking.
• Simmer gently: Low heat keeps the chicken tender and prevents the chickpeas from breaking apart. Stir occasionally to avoid sticking.
• Add lemon at the end: Fresh lemon juice brightens the flavors and balances the richness of the stew beautifully.
• Taste as you go: Season gradually and adjust at the end. Chickpeas absorb salt, so it’s best to check before serving.
• Make ahead: This stew tastes even better the next day. Let it sit overnight in the fridge for flavors to meld completely.

Optional Ingredients

• A pinch of cinnamon for warmth
• Red chili flakes for a gentle kick
• Fresh parsley or cilantro for garnish
• A splash of white wine for richness
• A few cloves of roasted garlic for extra depth
• A teaspoon of smoked paprika for smokiness

How to Serve Chicken and Chickpea Stew?

I like to serve this stew straight from the pot to keep it warm and cozy. Ladling it into deep bowls ensures each serving has a mix of tender chicken, creamy chickpeas, and soft vegetables. I also make sure there’s enough rich broth in every bowl because that’s the part everyone dips their bread into.

I also enjoy serving it over a bed of steamed rice, couscous, or even mashed potatoes when I want a heartier meal. The rice or couscous soaks up all the flavorful juices, making each bite extra comforting. Sometimes I add a few roasted vegetables on the side to round out the meal visually and nutritionally.

I sometimes top it with a dollop of yogurt, a squeeze of fresh lemon, or a sprinkle of parsley or cilantro. The freshness cuts through the richness and brightens the flavors, making it feel vibrant and restaurant-quality. This small finishing touch makes the stew look inviting and taste even better.

Is Chicken and Chickpea Stew Healthy?

Yes! This stew is packed with protein from the chicken and chickpeas, and the vegetables add fiber, vitamins, and minerals. It’s filling without being heavy and can easily be part of a balanced diet.

The ingredients are whole and minimally processed, and you can control the amount of salt and oil used. Chickpeas, in particular, provide plant-based protein and slow-digesting carbs, making this a stew that keeps you energized.

Variations and Substitutions

• Vegetarian Version: Replace chicken with extra chickpeas or tofu. Add mushrooms for umami and keep the spices the same.
• Spicy Twist: Add a fresh chili or a pinch of cayenne while cooking for extra heat. Balance with a touch of honey if desired.
• Coconut Chicken Stew: Add 1 cup coconut milk at the end. It creates a creamy, tropical flavor that pairs beautifully with cumin and paprika.
• Mediterranean Style: Include olives and sun-dried tomatoes for a tangy flavor. Finish with fresh oregano before serving.
• Slow Cooker Version: Cook on low for 6–8 hours instead of stovetop. The chicken will be extra tender, and flavors meld wonderfully.
• Tomato-Free Version: Use roasted red peppers and chicken broth instead of tomatoes. This creates a slightly sweeter, milder stew.
• Herbal Infusion: Add rosemary and thyme while simmering for a fragrant, savory stew. Remove stems before serving.
• One-Pot Rice Meal: Add uncooked rice directly to the stew in the last 20 minutes. The rice absorbs the broth, making a filling, one-pot dish.

How to Store, How to Reheat

To store your stew, let it cool completely and transfer it into an airtight container. It keeps well in the fridge for 3–4 days, and the flavors continue to deepen overnight. This makes it perfect for meal prep or for a make-ahead dinner.

When reheating, warm it gently on the stovetop over low to medium heat. Stir occasionally to prevent sticking and add a splash of broth or water if the stew seems thick. You can also reheat individual portions in the microwave, covered, in 1–2 minute intervals until hot.

Frequently Asked Questions About Chicken and Chickpea Stew

Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they cook faster than thighs. To avoid drying out, add them later in the simmering stage. Slice into pieces after cooking for even, tender bites.

Can I use canned chickpeas instead of dried?
Absolutely! Just rinse and drain them first to remove excess sodium. Canned chickpeas are perfect for a quick version and still add creaminess to the stew.

Can I freeze this stew?
Yes, it freezes beautifully. Portion it into airtight containers and label with the date. Thaw in the fridge overnight, then reheat gently on the stovetop with a splash of water or broth.

Can I make this stew spicy?
Yes, you can add red chili flakes, cayenne, or fresh chopped chilies while cooking. Start with a small amount and taste as you go—you can always add more, but it’s hard to remove heat once added.

Chicken and Chickpea Stew Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

This Chicken and Chickpea Stew is one of my favorite recipes to make again and again. It’s simple, comforting, and versatile. You can tweak the spices, vegetables, or even add extra ingredients to make it your own.

Ingredients

• 2 lbs chicken thighs or drumsticks, bone-in or boneless

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 red bell pepper, chopped

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon (optional, for warmth)

• 1/2 teaspoon black pepper

• 1 teaspoon salt, or to taste

• 1 (14 oz) can diced tomatoes

• 1 (14 oz) can chickpeas, drained and rinsed

• 2 cups chicken broth

• 1 tablespoon tomato paste

• Juice of 1/2 lemon

• Fresh parsley or cilantro, chopped for garnish

Directions

• Prepare the chicken and aromatics: Pat the chicken dry with paper towels. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sear on all sides until golden brown, about 4–5 minutes per side. Remove the chicken and set aside. In the same pot, add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
• Build the flavor: Stir in smoked paprika, cumin, cinnamon, salt, and black pepper. Let the spices bloom in the oil for about 30–60 seconds to release their full aroma. Then, add the tomato paste and cook for another minute, stirring constantly, so it doesn’t burn but deepens in flavor.
• Combine chicken, chickpeas, and tomatoes: Return the seared chicken to the pot. Pour in the diced tomatoes, chickpeas, and chicken broth. Stir gently to combine, making sure the chicken is nestled into the vegetables and chickpeas. Bring the mixture to a gentle simmer over medium heat.
• Simmer until tender: Reduce heat to low, cover, and let the stew simmer for 25–30 minutes. Check occasionally and stir gently to prevent sticking. The chicken should be tender and cooked through, and the flavors should meld together beautifully, creating a rich, hearty stew.
• Finish with lemon and herbs: Once the chicken is fully cooked and the sauce has thickened slightly, remove the pot from heat. Squeeze in the juice of half a lemon to brighten the flavors. Taste and adjust seasoning if needed. Garnish generously with chopped parsley or cilantro for a fresh, vibrant finish.
• Serve and enjoy: Spoon the stew into bowls, making sure each serving gets chicken, chickpeas, and plenty of vegetables. Serve with crusty bread, steamed rice, or warm pita to soak up the flavorful broth. This dish is comforting, hearty, and perfect for family dinners or meal prep for the week.