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A finished bowl of Lemon Chicken and Chickpea Stew in a cream colored dish, with a silver spoon. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow napkin.
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5 from 10 votes

Lemon Chicken and Chickpea Stew

Servings: 4 servings
Author: Alex Snodgrass

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely diced yellow onion (from about 1/2 large onion)
  • 1 cup small-diced celery, (from about 2 stalks)
  • ¾ cup small-diced carrot, (from about 1 carrot)
  • 4 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 2 bay leaves
  • Zest of ½ lemon
  • 1/4 cup Israeli or pearl couscous
  • 1 tablespoon finely chopped fresh oregano leaves
  • 4 cups cooked, shredded chicken (I use rotisserie)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped fresh dill leaves, plus more for garnish

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, celery, carrots, garlic, salt, and pepper. Cook, stirring, until the veggies are tender, about 8 minutes.
  • Add the red pepper flakes, paprika, turmeric, and coriander. Cook, stirring, toasting the spices, about 2 minutes.
  • Add the chickpeas, broth, bay leaves, and lemon zest, and bring to a rapid simmer. Reduce the heat to a subtle simmer, about medium-low heat, and stir in the couscous and oregano. Cover and cook until the chickpeas and couscous is tender, about 10 minutes.
  • Add in the chicken, lemon juice, parsley, and dill, and stir to combine. Let simmer, uncovered, to warm the chicken and allow the flavor to meld in to the chicken, about 5 more minutes.
  • Discard the bay leaves. Taste and add salt, if desired. To serve, ladle into bowl and top with fresh dill.

Nutrition

Calories: 353kcal | Carbohydrates: 21g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 82mg | Sodium: 2585mg | Potassium: 818mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4533IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 3mg