One-Pot Tomato Chicken & Chickpea Stew
A quick and hearty one-pot chicken stew with chickpeas simmered in a rich tomato sauce. Ready in just 30 minutes, this is the perfect satisfying weeknight dinner. Try it tonight!
Servings4
Preparation Time30 m
DifficultyEasy
Calories445 kcal
Dinnerunder 1hOne PotCookingPoultryLegumesQuickBudget-FriendlyMeal Prep / LunchboxMain Course
Ingredients
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- 500 grams chicken breast
- 2 medium onions
- 1 red bell pepper
- 2 chili peppers (optional, or to taste)
- 2 tbsp tomato paste
- 1 tsp hot mustard
- 400 grams canned tomatoes (chopped or whole)
- ½ lemon (juice only)
- 1 can chickpeas (approx. 400g)
- 1 can red kidney beans (approx. 400g)
- 25 grams butter
- Fresh flat-leaf parsley
- Vegetable or olive oil (for frying)
- Salt (to taste)
- 1 tsp turmeric
- 1 tsp sweet paprika
- ½ tsp dried savory
- 1 tsp freshly ground black pepper
- Sour cream, for serving
Instructions
Sear the Chicken Dice the chicken breast and season lightly with salt Heat a splash of oil in a large skillet or Dutch oven Add the chicken and fry over medium-high heat until browned on all sides (it doesn't need to be fully cooked through yet; it will finish in the sauce).
Bloom the Spices Add the turmeric and sweet paprika to the browned chicken Stir constantly for about 30 seconds to let the spices release their aroma—just be careful not to burn them.
Sauté the Onions Reduce the heat, toss in the chopped onions, and sauté for another 3-4 minutes until they soften and turn translucent.
Build the Sauce Add the diced red bell pepper, tomato paste, and mustard to the pan Cook for a minute, stirring constantly Stir in the chopped chilies, black pepper, savory, canned tomatoes, and lemon juice. Mix everything thoroughly.
Simmer Bring the sauce to a boil, then reduce heat and simmer gently for about 5-7 minutes until it thickens slightly Stir in the drained and rinsed chickpeas and red kidney beans.
Finish and Serve Let the beans warm through for about 2 minutes Finally, stir in the cold butter until it melts—this gives the sauce a glossy, velvety finish Remove from heat, scatter generously with chopped fresh parsley, and serve hot with a dollop of sour cream.
Tips
Make sure to thoroughly rinse the chickpeas and beans to remove the brine (aquafaba) before adding them to the pot. The liquid can cause bloating and adds a tinny flavor to the sauce.
If you prefer a creamier sauce, instead of a dollop of sour cream on top, you can stir 2 tablespoons of heavy cream (double cream) directly into the stew right at the end of cooking.
This dish freezes beautifully! I recommend making a double batch and freezing portions in airtight containers for those busy days when you need a meal in a pinch.
Serving Suggestions
Serve this with fluffy Basmati or Jasmine rice to soak up that delicious sauce.
It tastes amazing with warm Naan bread or a crusty baguette.
For a low-carb version, enjoy it on its own or over quinoa.
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories445 kcal
Fat15 g
Protein38 g
Carbohydrates36 g
Sugar9 g
Sodium (Salt)750 mg(1.9 g)
Fun facts
Chickpeas: The Future of Protein
Chickpeas (Garbanzo beans) are one of the world's oldest cultivated vegetables. Beyond being delicious, they are a powerhouse of plant-based protein. When paired with chicken, they turn this stew into a post-workout protein bomb.
Why Add Butter at the End?
In French cuisine, swirling cold butter into a hot sauce right before serving is a technique called "monter au beurre". The fat emulsifies the sauce, giving it a glossy shine, a thicker texture, and a much richer mouthfeel.
Lycopene Loves Heat
Unlike many vitamins, lycopene (a powerful antioxidant found in tomatoes) becomes more bioavailable to your body after cooking. In this specific context, stewed canned tomatoes actually pack a healthier punch than raw ones!
Chef's Note
This is the ultimate weeknight savior: fast, flavorful, and incredibly filling. We simmer tender chicken breast and chickpeas in a thick, spiced tomato sauce lifted by a fresh burst of parsley. It is a complete, satisfying meal you can throw together in under 30 minutes, and the best part? You'll only have one pot to wash up afterwards.
Tips
Make sure to thoroughly rinse the chickpeas and beans to remove the brine (aquafaba) before adding them to the pot. The liquid can cause bloating and adds a tinny flavor to the sauce.
If you prefer a creamier sauce, instead of a dollop of sour cream on top, you can stir 2 tablespoons of heavy cream (double cream) directly into the stew right at the end of cooking.
This dish freezes beautifully! I recommend making a double batch and freezing portions in airtight containers for those busy days when you need a meal in a pinch.
Serving Suggestions
Serve this with fluffy Basmati or Jasmine rice to soak up that delicious sauce.
It tastes amazing with warm Naan bread or a crusty baguette.
For a low-carb version, enjoy it on its own or over quinoa.
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories445 kcal
Fat15 g
Protein38 g
Carbohydrates36 g
Sugar9 g
Sodium (Salt)750 mg(1.9 g)
Fun facts
Chickpeas: The Future of Protein
Chickpeas (Garbanzo beans) are one of the world's oldest cultivated vegetables. Beyond being delicious, they are a powerhouse of plant-based protein. When paired with chicken, they turn this stew into a post-workout protein bomb.
Why Add Butter at the End?
In French cuisine, swirling cold butter into a hot sauce right before serving is a technique called "monter au beurre". The fat emulsifies the sauce, giving it a glossy shine, a thicker texture, and a much richer mouthfeel.
Lycopene Loves Heat
Unlike many vitamins, lycopene (a powerful antioxidant found in tomatoes) becomes more bioavailable to your body after cooking. In this specific context, stewed canned tomatoes actually pack a healthier punch than raw ones!
Chef's Note
This is the ultimate weeknight savior: fast, flavorful, and incredibly filling. We simmer tender chicken breast and chickpeas in a thick, spiced tomato sauce lifted by a fresh burst of parsley. It is a complete, satisfying meal you can throw together in under 30 minutes, and the best part? You'll only have one pot to wash up afterwards.