Middle Eastern Chicken and Chickpea Stew


4 servings


  • 4 cloves garlic, finely chopped
  • 3/4 tsp salt, divided 
  • 1/4 lemon juice
  • 1 tsp ground cumin     
  • 1 tsp paprika
  • 1/2 tsp ground pepper
  • 1 pound chicken breasts, trimmed and cut into 1-inch pieces
  • 4 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 14-ounce can no-salt-added diced tomatoes
  • 3 cups canned chickpeas, rinsed
  • 1/4 cup chopped flat leaf parsley


1. Mash garlic and 1/2 tsp. 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 1/4 tsp. salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7minutes more. Serve sprinkled with parsley.


In honor of your busy schedule, I’m sharing with you a new recipe I found that is super quick and delicious. You won’t believe how much flavor is created in a short amount of time.