Chicken & Chickpea Stew
This chicken and chickpea stew is one of those magical weeknight dinners that checks all the boxes for folks trying to get dinner on the table—simple ingredients, big flavor, and plenty of nutrition packed into every bite. It’s loaded with protein, antioxidants, collagen-rich broth, and a rainbow of veggies, so you can feel good about serving it up. The best part? My kids devoured their bowls and even asked for seconds (a small miracle some nights!). Soups tend to be a “win” in our house, and this one definitely earned a spot on our regular rotation. Pair it with warm, toasted sourdough for dunking, and you’ve got yourself an easy, cozy family meal that makes everyone happy.
Happy soup season!
Chicken & Chickpea Stew
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6
2 Tablespoons ghee or olive oil
1 large onion, diced
4 cloves of garlic, minced
1 pound ground chicken
2 Tablespoons tomato paste
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon unrefined salt
fresh black pepper
1/4 teaspoon crushed red pepper flakes
2 large carrots, chopped
2 cups chicken bone broth
one 14.5 ounce can diced tomatoes with their juices
two 14 ounce cans chickpeas, drained and rinsed
2 large handfuls of spinach, roughly chopped if the leaves are large
squeeze of fresh lemon juice
1/2 cup freshly grated parmesan for serving
Preparation
Heat the ghee in a large dutch oven or soup pan over medium-high heat. Add the onion and cook, stirring often for about 5 minutes. Add the garlic and continue to cook for 1 minute longer. Add the ground chicken and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 mintues longer. Add the tomato paste, herbs, salt, pepper, and crushed red pepper flakes. Mix well. Add the chopped carrot and mix until they're evenly coated in the mixture. Add the broth and tomatoes. Bring to a boil. Reduce the heat to medium, add the chickpeas and cook until the carrots are tender, about 30 minutes. Add the spinach and cook until the spinach wilts down a bit, 5 more minutes. Squeeze with fresh lemon juice and sprinkle in the cheese. Taste for seasonings and adjust as needed.
Divide the soup between bowls and garnish with more parmesan, salt and pepper if desired.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary.
