Chicken Chickpea And Zucchini Stew Recipes

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CHICKEN AND CHICKPEA STEW



Chicken and Chickpea Stew image

Provided by Georgia Downward

Categories     Soup/Stew     Chicken     Poultry     Vegetable     High Fiber     Dinner     Lunch     Chickpea     Zucchini     Healthy     Couscous     Simmer     Self     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

3/4 cup whole-wheat couscous
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 1/2 cups chopped onion
2 large cloves garlic, chopped
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, drained
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1 can (15 ounces) chickpeas, rinsed and drained
1 cup low-sodium chicken broth
1 yellow or green zucchini (6 ounces), cut into 1-inch pieces
3 tablespoons chopped fresh cilantro (or mint)

Steps:

  • Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.

CHICKEN, CHICKPEA, AND ZUCCHINI STEW



Chicken, Chickpea, and Zucchini Stew image

Make and share this Chicken, Chickpea, and Zucchini Stew recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
3 cups chopped zucchini
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/2 lb ground chicken
4 cups reduced-sodium fat-free chicken broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
2 (14 1/2 ounce) cans diced tomatoes, rinsed and drained
1 bay leaf
3/4 cup grated parmesan cheese

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes.
  • Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
  • Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.

Nutrition Facts : Calories 212.1, Fat 4.5, SaturatedFat 1.7, Cholesterol 22.5, Sodium 645.2, Carbohydrate 29.6, Fiber 5.9, Sugar 5.1, Protein 13.6

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