Tastes on Tuesday – Chicken and Chickpea Stew

We have started adding chickpeas to our diet and both David and I are really enjoying them – I made a divine chickpea and butternut salad over the holidays – will have to also share that recipe.


4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 chopped onion
2 large cloves garlic, chopped
1 sachet tomato paste
1 can diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1 can chickpeas, rinsed and drained
1 cup chicken stock


1. Fry the onions and garlic for a few minutes then add the tomato paste and fry another minute or two.
2. Add the tomatoes, cumin and coriander and cook for 2 minutes.
3. Add the chickpeas and chicken – cook until the chicken pieces are no longer pink then add the stock.
4. Cook until chicken and chickpeas are cooked – about 20 minutes.

Serve with rice or couscous


  1. says

    Sounds yum, will have to give it a try.

    We have chickpeas with just about everything, they are super healthy, low gi and keep you full for LONG.

    I must send you my Chickpea salad recipe – easy and oh so yum xx

    And yes, would love to meet up with you when you’re in EL. Mail me? And i’ll diarise x

  2. says

    I love any legumes but again, I haven’t been able to find chickpeas. I don’t buy canned – I am full of nonsense and have a “thing” against canned legumes!

    That recipe does look easy. Did you take pics?

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