Hearty Chicken Chickpea Stew with tender chicken, chickpeas, and vegetables infused in a tahini flavored broth. Make it stove top, Instant Pot, or slow cooker, it’s the perfect meal to warm you up.

Love stew? Try this chicken stew, or for hands off dinner make chicken stew in slow cooker or chicken stew in Instant Pot.

Chicken chickpea stew in a pot. Towel and pepper mill on a counter.

I always-always tell people when asked how I manage to cook healthy while raising 2 kids and running a business, that the key to success is to cook big pots of soup and stew, stir fries and other types of throw together one pot meals.

This chicken chickpea stew recipe is easy and flavor packed with tons of protein and fiber. Delicious, comforting, and filling, it’s everything a stew should be!

Why You’ll Love This Recipe

  • Budget-friendly: Healthy meals like this chicken and chickpea stew are affordable because many times anything can go in that pot.
  • Easy: They are quick because chop-chop and simmer, it doesn’t have to be perfect.
  • Leftovers: And because it makes a big batch, you open the fridge or freezer and leftovers are staring at you!
  • Healthy: When it comes to healthy chicken recipes, a colorful stew will keep you super satisfied. It’s filled with wholesome ingredients and includes a medley of protein, fiber, vitamins, and minerals.

Ingredients for Chicken Chickpea Stew

This chicken chickpea stew is great, using the simplest ingredients you could only imagine. See substitutions in FAQ’s.

Quinoa, tahini, tomatoes, onion, garlic, chickpeas, chicken breasts, parsley, bell peppers.
  • Boneless and skinless chicken breast: Just a pound to make meat more of a side rather than main ingredient.
  • Tomatoes: You can use fresh cubed tomatoes or canned diced tomatoes. Another option is fire roasted tomatoes to add a smoky flare or kick up the heat with Rotel.
  • Quinoa: Uncooked and any color you have on hand.
  • Chickpeas: Low fat and a great source of protein, you can use canned chickpeas or Instant Pot chickpeas.
  • Tahini paste: That 1/2 cup of tahini changes everything for this stew!
  • Onion and garlic: Aromatics include diced onion and minced garlic, use fresh garlic for best flavor.
  • Oil: Use a high smoke oil like olive oil or avocado oil for sautéing.
  • Bell peppers: Chop 2 pounds of any color you like, I like orange, yellow, and red peppers for their sweeter taste but green peppers work great too. If you’d like to add more veggies I recommend celery, carrots, and potatoes. You could also stir in some fresh spinach towards the end.
  • Chicken broth: I recommend low-sodium chicken broth or homemade chicken broth.
  • Herbs and spices: Salt, pepper, bay leaves, fresh parsley or basil.

How to Make Chicken Chickpea Stew

Here’s a quick overview how to make easy one-pot chickpea stew on the stove.

There’s a full recipe card below along with instructions for making this hearty stew in the Instant Pot or slow cooker.

Step by step process how to make chicken chickpea stew in a dutch oven.
  • Sauté aromatics: Heat a large Dutch oven on low heat, add oil and swirl to coat. Add onion and garlic and cook for 5 minutes.
  • Add vegetables and chicken: Increase to medium heat and add bell peppers to the pot, cook for 5 minutes while stirring occasionally. Next, add cubed chicken and cook for 5 more minutes.
  • Combine remaining ingredients: Add tomatoes, quinoa, chickpeas, chicken broth, salt, pepper, bay leaves, and stir.
  • Simmer: Cover with lid and cook on low for 20 minutes.

Tips for Best Results

Here are my pro tips to making a flavorful stew.

  • Use chicken thighs: If you prefer dark meat feel free to use boneless skinless chicken thighs.
  • Where to find tahini: You can find it in any supermarket, most grocery stores where I live have tahini paste. For sure, health food stores will carry it. You could also use ground up sesame paste.
  • No need to rinse quinoa: Quinoa comes pre-washed and will get stuck in a mesh strainer. I did not find this stew bitter but some readers have, so rinse if you wish.
  • Add other spices: Cater to your taste buds, add fragrance and flavor with spices like chili powder, smoked paprika, red pepper flakes, turmeric, coriander, or ground cumin. You can also add fresh cilantro if you like its strong taste.

What to Serve Chickpea Stew with?

A crisp simple lettuce salad, massaged kale salad, or healthy broccoli salad pairs perfectly with this tender stew along with bread, pita, or naan to soak up the rich sauce.

How to Store

Store: Transfer leftovers to an airtight container, pop in the refrigerator, and enjoy within 5 days.

Freeze: Once cooked and cooled completely, store in an airtight container and keep in the freezer for up to 3 months. Reheat on a stovetop covered on low.

How to Make a Freezer Meal

  • Before freezing (slow cooker): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to a gallon size resealable plastic bag with other ingredients (minus tahini and herbs) to freeze.
  • Instant Pot: Freeze all ingredients (minus chicken broth, tahini and herbs) in a gallon size resealable plastic bag. Cook from frozen with 2 cups chicken broth on High pressure for 20 minutes. Quick release.
  • Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 2 cups chicken broth on Low for 8 hours or on High for 4 hours.
  • After cooking: Add tahini and herbs, stir and let stand for a couple minutes.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

Recipe Tip

Please note this is a large meal, so if you are cooking in anything other than 8 quart Instant Pot (I have one) then freeze in 2 bags or 2 containers. For 8 Quart Instant Pot, freeze the bag standing upright, then it fits and the lid will close.

FAQs

Can I make it vegetarian?

Yes, omit chicken and follow same recipe.

What can I replace quinoa with ?

I would give it a try with white rice or buckwheat, no other changes and you might need less or more cook time. You can also try red lentils but stew will be more mushy which is fine.

What can I replace tahini paste with?

Possibly with peanut butter or almond butter would work. Start with less amount, 1/4 cup and see how it tastes.

What can I use instead of chickpeas?

Cannellini beans are the best substitute for chickpeas.

Can I omit tomatoes?

Yes. I would add 1/2 cup extra broth to compensate for the loss of liquid.

More Stew Recipes to Try

More Chickpea Recipes to Try

Side view of chickpeas too with chicken, bell peppers, and quinoa in a pot.
Chicken chickpea stew in a pot.

Chicken Chickpea Stew

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!
5 from 28 votes
Servings 8 servings
Calories 391
Diet Gluten Free
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes

Equipment

Ingredients  

Instructions 

Stovetop

  • Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add bell peppers and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
  • Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves. Stir, cover and cook on low for 20 minutes.

Instant Pot

  • Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. Do not stir.
  • Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.

Slow Cooker

  • Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
  • Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves and stir. Cover and cook for 4 hours on High or 8 hours on Low.
  • Last Step for All Methods: Turn off heat. Add tahini and herbs, stir and let stew stand for a couple minutes.

Notes

  • Store: Refrigerate in an airtight container for up to 5 days.
  • Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
  • You might need to add less salt if beans and broth you are using are not low sodium or salt free (for example, my cooked beans are unsalted).

Nutrition

Serving: 1.5cups | Calories: 391kcal | Carbohydrates: 45g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 641mg | Fiber: 11g | Sugar: 7g
Course: Dinner
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I made this in the crackpot. Overall flavor was good but if I make it again I would add the quinoa closer to the end. It all basically disintegrated. My family still gobbled it up!! Served it with crusty bread. Thank you for the recipe!

  2. 5 stars
    This meal was like a warm hug. So comforting and yummy! I accidentally added the tahini paste in the IP and cooked it. I added some more after the meal was cooked. Still came out delicious. Froze the left overs and they came in handy when we were sick. Perfect meal for comfort!

  3. It says 2 lbs (2 pounds) bell peppers. Is that correct? I just want to make sure. Is it supposed to be only 2 individual bell peppers instead? Please let me know. Looking forward to making this.

  4. 5 stars
    Thanks for the recipe. My boyfriend is vegan so wanted to try this without chicken. Can I leave everything else (including IP cooking time) as written?

  5. 5 stars
    Absolutely delicious – had to cook it for a bit longer than 20 minutes for the right consistency.
    Didn’t have enough tahini so added 1 1/2 tspns of sugar – transformed the dish!!!!
    Children liked it or loved it!!!! Thank you

5 from 28 votes (6 ratings without comment)

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