Chicken Stew with Chickpeas and Plum Tomatoes
Prep time
Cook time
Total time
A warm, spiced chicken stew with chickpeas, lentils and plum tomatoes
Recipe type: Mediterranean
Cuisine: Entree
Serves: 6 servings
  • 2 tablespoons olive oil
  • 4 chicken thighs (or small chicken breasts)
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1 (14.5oz) can chickpeas, drained
  • 1 large can (28oz) plum tomatoes
  • 4 cups low-sodium chicken stock
  • ¼ cup red lentils
  • ½ cup long grain rice
  • ¼ cup lemon juice
  • ½ cup cilantro, chopped
  1. In a large stock pot, heat the olive oil over medium high heat. Add the chicken thighs and cook for 3 minutes on each side. Add the onion, celery, spices, and chickpeas and cook for 3 minutes to heat spices.
  2. Pour in the tomatoes and chicken stock and then add in the lentils and rice. Bring the mixture to a boil over medium high heat, cover and reduce the heat to low and simmer for 1 hour and 15 minutes.
  3. Stir in the lemon juice and divide stew into 6 bowls. Garnish each bowl with 2 tablespoons of chopped cilantro and serve.
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