Chicken and Chickpea Stew

Ingredients for Chicken and Chickpea Stew

• 180ml whole-wheat couscous

• 450g boneless, skinless chicken breasts

• 3/4 teaspoons salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 1 tablespoon olive oil

• 350ml chopped onion

• 2 large cloves garlic, chopped

• 1 tablespoon tomato paste

• 1 can (400g) diced tomatoes, drained

• 1/2 teaspoons ground cumin

• 1/2 teaspoons cinnamon

• 1 can (425g) chickpeas, rinsed and drained

• 240ml low-sodium chicken broth

• 1 yellow or green courgette (170g), cut into 1-inch pieces

• 3 tablespoons chopped fresh coriander (or mint)

Cook couscous as directed on package. Season chicken with 1/4 teaspoons salt and 1/4 teaspoons 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, courgette, remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.