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Curried Chicken and Chickpea Stew

How To - Chickpea Stew
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Warm, hearty flavours make this dish a comforting meal. This recipe is great for making ahead so it’s ready to go on busy weeknights.
Serves: 6
Prep Time: 35 min
Cook Time: 35 min

Ingredients

2 tbsp olive oil
2 tbsp curry powder
2 tsp turmeric
¼ tsp fennel seed
1 lb chicken thighs, chopped into 1-inch pieces
1 onion, diced small
3 cloves garlic, minced
½ tsp salt
¼ tsp pepper
4 potatoes, cut into 1-inch (2.5 cm) cubes
2 carrots, cut into 1-inch (2.5 cm) cubes
19 oz can chickpeas, drained and rinsed
3 cups chicken broth
14 oz can coconut milk
2 tbsp fresh lime juice
½ cup Greek yogurt
2 tbsp chopped fresh mint
Pita bread, warmed, for serving

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Heat oil in large heavy-bottom saucepan set over medium-high heat; toast curry powder, turmeric and fennel seeds, stirring frequently, for 1 to 2 minutes or until fragrant.

  2. Add chicken, onion, garlic, salt and pepper to saucepan; cook, stirring frequently, for 8 to 10 minutes or until chicken is browned.

  3. Stir in potatoes, carrots and chickpeas. Add chicken broth and coconut milk; bring to boil. Reduce heat to medium; simmer, uncovered, for 15 to 20 minutes or until chicken is cooked through and potatoes are tender. Stir in lime juice.

  4. Top stew with dollop of yogurt and sprinkle of fresh mint. Serve with warmed pita bread.

Helpful Tip

Leftover stew can be cooled, then refrigerated in an airtight container for up to 3 days. Alternatively, freeze for up to 3 months.

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