Recipe for chicken stew with chickpeas

If you like stew, you’ll love this one. It is prepared quickly – with chicken and chickpeas.

We love one-pot recipes! Just throw all the ingredients in one pot and don’t worry about it. There is only one dish left to wash. It can’t get any better, right? And that’s why this hearty stew with chicken and chickpeas is the best choice. It is prepared quickly and easily. Thanks to the oriental spices, the dish will warm you from the inside and taste so good that you will want to eat it again and again. No problem, the stew can be prepared in large quantities and then simply reheated if needed. Try it!

Chicken stew with chickpeas

Ingredients for 4 servings

2 onions

2 cloves of garlic

150 g suk (garlic sausage)

4 chicken breast fillets

1 teaspoon ground cumin

1⁄2 teaspoon ground fennel seeds

265 g drained canned chickpeas

400 g canned tomatoes cut into cubes

600 ml of chicken stock

250 g of creamy yogurt

1/2 teaspoon Ras el-Hanout spice mix

2 tablespoons of mint leaves

200 g of green beans, boiled

2 tablespoons of oil

salt and pepper


1. Finely chop the onion and garlic. Cut the dry sausage into rings. Wash the chicken breast fillets, dry them, season them with cumin, salt, pepper and fennel. Fry in heated oil in a pan and take out. Fry the souka, onion and garlic on it.

2. Add meat, chickpeas, tomatoes and broth. Cook uncovered for about 20 minutes.

3. Salt the yogurt and sprinkle with Ras el-Hanout spices. Garnish the stew with mint. Served with yogurt sauce and beans.


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