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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

 

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Moroccan Chicken Chickpea Stew

 

By Rebecca Garcia

 

With beef prices fluctuating week to week, chicken is a daily staple for many families who're watching their grocery budget. Chicken offers great taste, high protein, low fat and low caloric content served up in a multitude of tasty recipes.

 

For example, a whole chicken can be stuffed with breadcrumbs or chopped onions and rosemary, and roasted just like Thanksgiving turkey or steamed with ginger and mushrooms for a quick healthy Chinese meal.

 

Here's a delicious chicken recipe that's easy to cook, low sodium, high fiber and inexpensive. And, it's great any time of the year!

 

You know what, you can even double the recipe and pop the rest in the freezer. On days you don't have time to drop by the grocery store, you can still give your family a comfy weeknight dinner with this freeze-now, serve-later dish.  The flavors are so good that you’ll eat every single drop in one sitting so make sure you make a huge batch !

Moroccan Chicken Chickpea Stew Recipe

(serves 6)

 

Ingredients:

1 large whole chicken

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic

1 tablespoon grated ginger

1 teaspoon ground paprika

½ teaspoon ground turmeric

1 teaspoon mixed spice

½ teaspoon ground cinnamon

1 (28-ounce) can chickpea (garbanzo beans), rinsed and drained

2 sticks celery, sliced

2 tomatoes, chopped

¾ cup white wine

1 cup low sodium chicken stock

cilantro sprigs, to garnish

 

 

How to make chicken garbanzo stew

Remove the skin from chicken. Using a pair of very sharp scissors or poultry shears, cut the chicken in half and then into individual portions.

 

Heat oil in a large non-stick skillet over high heat. Place chicken pieces and brown on all sides.

 

Add onion, garlic, ginger, paprika, turmeric, mixed spice and cinnamon. Cook for about 1 minute, or until the spices are aromatic.

 

Stir in chickpeas, celery, tomatoes, wine and stock. Cover with a lid and bring to a boil. Reduce heat to low an d let stew simmer for about 1 hour, or until the chicken is very tender and the liquid has thickened slightly.

 

Serve over couscous or brown rice and garnish with cilantro sprigs. Enjoy!

 

 

 

 

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moroccan chicken chickpea stew