Chicken and Chickpea Stew (Soup)
5-6 boneless chicken thighs, about 1.25-1.5 lbs.
2 14 oz. cans low fat chicken broth, no MSG
1 cup water
1 large onion, chopped
2 bay leaves
3 carrots, peeled and chopped
3 ribs celery, chopped
1 tsp. garlic, minced
1 15 oz. can garbanzo beans (chickpeas), rinsed
1 15 oz.. can diced tomatoes
1 tsp. paprika
1/4 tsp. red-pepper flakes
3-4 oz. thinly sliced smoked ham, finely chopped
1 pkg. Simply Potatoes®, diced with onion, sliced or red potato wedges
Salt and pepper (optional)
2 Tbsp. parsley, finely chopped (optional)
Combine chicken, broth and water in Dutch oven. Bring to a boil over medium-high heat, cover and simmer, until chicken is done, about 20-25 minutes. Remove thighs to a plate and allow to slightly cool. Cut up into “bite-size” pieces (about 1/2 x 1 inch).
Return chicken to cooking pot of broth that is still hot. Add cut-up onion, carrot, celery, garlic, bay leaves, chickpeas, tomatoes, paprika and red-pepper flakes. Bring to a boil. Reduce heat, cover and simmer, until vegetables are fork-tender, about 15 minutes.
Next, add diced potatoes and cut-up ham. Simmer an additional 10 minutes. Season to taste with (optional) salt and pepper. Sprinkle with (optional) chopped parsley, before serving.
Karen’s Note: To make this dish less spicy add 1/8 tsp. red-pepper flakes, but for my family (we like it spicier), so 1/2 tsp. red-pepper flakes are added.
Serving Suggestion: Serve with homemade warm cornbread, Karen’s Yellow Corn Cake or low fat – low sodium crackers.
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