Chicken Chickpea Stew Recipe
Chicken chickpea stew is made by cooking chicken with chickpeas, vegetables, and spices. This mixture is then stewed for some time.
Equipment
- Pot
- Pan
Ingredients
- 200 g boneless Chicken
- 100 g White Chickpeas (boiled)
- 1 Onion (chopped)
- 50 g Broccoli Florets
- 50 g Carrot
- ¼ cups Cilantro Leaves (chopped)
- ½ teaspoon Cumin Seeds
- 1 Bay Leaf
- 2 teaspoons Ginger Garlic Paste
- 4 tablespoons Tomato Puree
- 2 tablespoons Butter
- 1 tablespoon Oil
- 2+3 cups Water
- ½ teaspoon Ground Turmeric
- 1 teaspoon Red Chili Powder
- 1 tablespoon Coriander Powder
- 2 tablespoons Garam Masala
- 1½ teaspoon Salt
Instructions
- In a pre-heated pot, add butter and oil. Add onions, cumin, and bay leaf to it and cook it for a while.
- Then, add chicken to it. After that, add turmeric powder, garam masala, coriander powder, red chili powder, and ginger-garlic paste to it. Add one cup of water and cook it for about 20 minutes.
- In a pan, heat two cups of water and boil broccoli florets in it. Take them out and dip them once in cold water. Boil the carrots as well.
- To the pot with the cooked chicken, add boiled white chickpeas, salt, and tomato puree. Also, add the boiled vegetables. Also add 2 cups of water to it.
- Stir the mixture and bring it to a boil. Add salt and pepper to taste and reduce the heat to a simmer.
- Cover the pot, vented on one side, and let the stew simmer for 15 minutes, stirring occasionally.
- Remove the pot from heat when stew has thickened. Garnish with the remaining chopped cilantro. The chicken chickpea stew can be served with jeera rice (cumin rice).
Video
Nutrition
Calories: 335kcal | Carbohydrates: 26g | Protein: 35g | Fat: 10g | Cholesterol: 115mg | Sodium: 500mg | Potassium: 660mg
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