15 minutes
Prep Time
20 minutes
Cook Time
Number of Servings

What to do:

1. Mash garlic and 1/2 tsp. salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika, and pepper.

2. Add chicken and stir to coat.

3. Heat oil in a cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

4. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. 

5. Add tomatoes with thier juice, chickpeas, the reserved marinade and the remaining 1/4 tsp. salt.

6. Reduce heat to medium and cook, stirring occasionally, unti chicken is cooked thoroughly, 5-7 minutes more. 

7. Serve with sprinkled parsley.

Chicken Chickpea Stew

Gluten Free

Try this easy, quick, and flavor-packed stew! Better yet, try pairing on top of brown rice and steamed broccoli to complete this meal.

Nutrition Facts

What you will need:

  • 4 cloves garlic, minced
  • 3/4 tsp. salt, divided
  • 1/4 cup lemon juice
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. ground pepper
  • 1 lb. boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
  • 1 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 14-oz .can no-salt added diced tomatoes
  • 1 15-oz. can chickpeas, rinsed
  • 1/4 cup chopped flat-leaf parsley