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chicken chickpea stew recipe

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.
5 from 1 vote
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Pakistani
Servings 4
Calories 335 kcal

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
  • 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
Keyword Chicken Chickpea Stew
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