Chicken and Chickpea Stew
A hearty Mediterranean-style stew combining tender chicken breast with chickpeas, vegetables, and aromatic spices, served over whole wheat couscous. This nutritious one-pot meal features a flavorful blend of cumin and cinnamon.
Ingredients
- •¾ cup whole-wheat couscous
- •1 pound boneless, skinless chicken breasts
- •¾ teaspoon salt, divided
- •½ teaspoon freshly ground black pepper, divided
- •1 tablespoon olive oil
- •1½ cups chopped onion
- •2 cloves garlic
- •1 tablespoon tomato paste
- •1 can diced tomatoes
- •½ teaspoon ground cumin
- •½ teaspoon cinnamon
- •1 can chickpeas
- •1 cup low-sodium chicken broth
- •1 whole zucchini
- •3 tablespoons chopped fresh cilantro
Cooking Instructions
- 1.
Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.
25 min
