Middle Eastern Chicken & Chickpea Stew

Middle Eastern Chicken & Chickpea Stew

20 Reviews
From: EatingWell Magazine, November/December 2015

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cloves garlic, finely chopped
  • ¾ teaspoon salt, divided
  • ¼ cup lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground pepper
  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • ¼ cup chopped flat-leaf parsley


  • Active

  • Ready In

  1. Mash garlic and ½ 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.
  2. 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 ¼ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 267 calories; 8 g fat(1 g sat); 6 g fiber; 21 g carbohydrates; 28 g protein; 48 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 1,069 IU vitamin A; 27 mg vitamin C; 92 mg calcium; 2 mg iron; 613 mg sodium; 554 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1½ vegetable, 3 lean meat, ½ fat

Reviews 20

March 29, 2019
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By: Alex
My family and I love this dish! Made it a few times and will again. I use the no sodium added tomatoes as directed, but will add half a can of fire roasted tomatoes for a tad more flavor. I'll sometimes add spinach, too. Love the flavors of this dish!
December 27, 2018
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Made as recipe states several times. My family loves this dish.
December 18, 2018
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By: Rosemary Abbadessa Lettiero
Loved it . Easy to make . I added spinach and made brown rice . Will definitely make it again .
November 13, 2018
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By: Jackstng
Exceptionally easy to make and great flavor. We served it with bulgar but you could have it alone as a stew or serve it with many different sides if you wanted, quinoa, rice, cous cous.
September 18, 2018
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By: Lorie Anne Carneiro Cawley
I made this tonight and it was delicious. I added spinach and used chunky crushed tomatoes with basil and oregano. I cooked it for longer than recipe called for and the flavors melded together nicely. I made white rice as a side and even my husband ate it! Will make this again!
August 28, 2018
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By: ddeburger
This was awful!
December 18, 2017
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By: Bobbye
This is one of my go to dishes. I serve it over brown rice. It is easy satisfying and great for lunch or dinner.
October 31, 2017
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By: Kristin Batchelor
I love this recipe!! The lemon is a little too acidic for me so i squeezed a fresh orange and it came out perfect. This is a go to for lunch prep.
September 23, 2017
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By: Margaret Champeny
Flavorless when made as directed, tastes like canned tomatoes. Way too acidic. I would say at LEAST triple the spices and cook it down longer so the flavors meld together. We served it and then decided not to eat it bc it tasted to bland.
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