Cumin-Spiced Chicken and Chickpea Stew

A comforting, dairy-free stew featuring tender chicken breast, sweet potatoes, and chickpeas, simmered in a fragrant broth with a blend of aromatic spices, served over fluffy basmati rice.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 3
• Cuisine: African
• Difficulty: Medium
• Cost: $4.96/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• stir-fry
• savory
• comfort food
• healthy

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 1 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 2 clove garlic clove (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 2 sweet potatoes (medium, peeled and diced)
• 1 can diced tomatoes (undrained)
• 1 can chickpea (rinsed and drained)
• 2 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup white basmati rice (uncooked)
• 2 cup water

Instructions

1. Dice the chicken breast into 1-inch pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
4. Stir in the ground cumin, turmeric powder, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until aromatic.
5. Add the diced sweet potatoes, diced tomatoes (undrained), chickpeas (rinsed and drained), and 2 cups vegetable broth to the pot. Bring to a simmer, then return the cooked chicken to the pot.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, or until sweet potatoes are tender and chicken is cooked through. Taste and adjust seasoning with additional salt and black pepper as needed.
7. While the stew simmers, cook the 1 cup white basmati rice according to package directions, typically by combining with 2 cups water and a pinch of salt in a saucepan, bringing to a boil, then reducing heat, covering, and simmering for 15-20 minutes until water is absorbed.
8. Serve the Cumin-Spiced Chicken and Chickpea Stew hot over basmati rice.

Notes

This stew reheats beautifully and can be stored in airtight containers in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 1108
• Protein: 70.7 g
• Carbohydrates: 111.7 g
• Fat: 18 g
• Fiber: 11.7 g
• Sodium: 350 mg
• Saturated Fat: 3 g
• Sugar: 10 g
• Cholesterol: 90 mg