by Olena

Chicken Chickpea Stew

by Olena

5 from 5 reviews

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!

Chicken and Chickpeas Stew

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

Healthy meals that are affordable because many times anything can go in that pot, quick because chop-chop and it doesn’t have to be perfect. And because you open the fridge or freezer and leftovers are staring at you!

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!

Stew Ingredients:

Meals like ground turkey stew, soba noodle stir fry, and one pan quinoa chicken chili. Many days I spend working in front of the computer and taxiing boys to hockey after school, throwing dinners in 30 minutes or less in the evening.

That’s why this chicken and chickpeas stew is great, using the simplest ingredients you could only imagine:

  • Boneless and skinless chicken breast (just a pound to make meat more of a side than main ingredient)
  • Tomatoes (you can use canned diced)
  • Quinoa and cooked chickpeas for protein and healthy carbs boost
  • Bell peppers that are so in season right now
  • And tahini paste. That 1/2 cup of tahini changes everything for this stew!

How to Make Chicken and 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!

  1. Preheat large dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic. 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!
  2. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally. 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!
  3. Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves; stir, cover and cook on low for 20 minutes. 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!
  4. Turn off heat; add tahini and herbs, stir and let stand for a couple minutes.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!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!

Make a Freezer Meal

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! #ifoodreal #cleaneating #healthy #recipe #dinner #instantpot #slowcooker

In a gallon size Ziplock bag, add all ingredients, except water (stock), tahini paste and parsley, finishing with tomatoes on top. You would have to saute onion, garlic and pepper if cooking in slow cooker. Let as much air out as possible, seal and freeze for up to 3 months.

If cooking in Instant Pot, pressure cook on High from frozen with 2 cups of water (stock) for 20 minutes with Quick Release. Add tahini and parsley, stir and serve.

If cooking in slow cooker, you would have to saute onion, garlic and peppers before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker with 2 cups of water (stock), and cook for 4 hours on High or 8 hours on Low. Add tahini and parsley, stir and serve.

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

More Quick Healthy Stew Recipes to Try:

Print

Chicken Chickpea Stew

5 from 5 reviews

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!

  • Author: Olena of ifoodreal.com
  • Prep Time: 8 minutes
  • Cook Time: 45 minutes
  • Total Time: 53 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: One Pot
  • Cuisine: American Ukrainian
Scale

Ingredients

  • 1 large onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 lbs bell peppers, seeded and coarsely chopped
  • 1 lb boneless & skinless chicken breasts, cubed
  • Avocado oil, for frying
  • 1 lb tomatoes, cubed or 28 oz can diced tomatoes
  • 1 cup quinoa, uncooked
  • 2 x 14 oz cans chickpeas, rinsed & drained
  • 2 cups vegetable or chicken broth, low sodium
  • 1 1/2 tsp salt
  • Ground black pepper, to taste
  • 3 bay leaves
  • 1/2 cup tahini paste
  • 1/2 cup fresh parsley or basil, finely chopped

Instructions

  1. Stovetop: Preheat large dutch oven on low heat, swirl a bit of avocado 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. Add chicken, cook 5 more minutes, stirring occasionally.
  2. Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves; stir, cover and cook on low for 20 minutes.
  3. 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.
  4. Slow Cooker: Preheat large dutch oven on low heat, swirl a bit of avocado 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.
  5. Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves; stir, cover and cook for 4 hours on High or 8 hours on Low.
  6. Last Step for All: Turn off heat; add tahini and herbs, stir and let stand for a couple minutes.

Store: Refrigerate in an airtight container for up to 5 days.

Freezer Meal: In a gallon size Ziplock bag, add all ingredients, except water (stock), tahini paste and parsley, finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months.

If cooking in Instant Pot, pressure cook on High from frozen with 2 cups of water (stock) for 20 minutes with Quick Release. Add tahini and parsley, stir and serve.

If cooking in slow cooker, you would have to saute onion, garlic and pepper before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker with 2 cups of water (stock), and cook for 4 hours on High or 8 hours on Low. Add tahini and parsley, stir and serve.

Please note this is 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 lid will close.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

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).

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

21 comments on “Chicken Chickpea Stew

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  1. I made that chicken chickpea stew and it tasted great. It was a big pot full. Know what I’ll be having for lunch this week. Thanks for the recipe Darrell

  2. Made this tonight as recipe. Absolutely amazing and a big hit with all. Great site. Will definitely make again

  3. I’ve been looking for website with tasty, healthy recipes all in once place! I just tried the Chicken Chickpea Stew and loved it. My husband even liked it and he is not a tomato or onion person. Thanks for sharing!

  4. Hi Olena. I love the look of your recipes and I cannot wait to start making them. Do you happen to know what the nutritional information for this recipe is? I have just subscribed to your recipes so I do not miss any new ones coming in. I think you are very creative – I’m afraid my imagination does not extend that far.

    1. Hi Tracy! No sorry I don’t. I stopped counting calories for many reasons. I just eat food that I know is nourishing my body and nothing else matters.
      Thank you! I enjoy cooking! Hey, we all have our strengths and weaknesses. Luckily, for you there are people like me.:)

  5. I have not tried your recipes as yet, I am now into healthy cooking. The chickpea stew looks delicious, definitely going to make it. What is a Dutch oven please. Thank you, Sarah.

    1. Hi Sarah. Dutch oven is the red pot in my photos – a cast iron porcelain enameled pot. It cooks food evenly. You can also use heavy bottom pot in place of the dutch oven.

  6. This does look great and I can’t wait to try! I love chick peas and the idea of pairing them with chicken but would never have thought to do it myself. Also tahini? Brilliant! I think this dish will be so good the leftovers are going to get gobbled up all week!

    My mother-in-law had a huge set of Le Creuset, Dutch. Ovens, and skillets in several sizes. looked awful inside and out. Maybe she didn’t care for,them, because the insides were stained and brown and the edges chipped, and the bottoms on the outside all discolored too. I believe she bought them in early 90’s and was done with them ten years later. I thought they’d last a lifetime.

    We are making vegetables the star of our meals and meat the side now too and skipping it altogether a few days a week, opting for plant sources of protein or even eggs. Not only is healthier but buying less meat allows me to budget for all organic meats now. I love that!

      1. Yes, blue outside, white inside! I’m sure she spent a fortune and even bought a fancy expensive wrought iron wrack/holder that stood in the corner next to stove with a shelf to hold each one. All clearly marked with the brand. I think before they were the ‘thing’ to own, really.

  7. This looks fantastic. I picked up 3lbs of chicken in a package yesterday so will probably just skin in and cook it up then add it to the stew. But everything else I have in my kitchen to use right now! Love your recipes.

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