Best Chicken Chickpea And Zucchini Stew Recipes

Chicken and Chickpea Stew image

Provided by Georgia Downward

Yield Makes 4 servings

Number Of Ingredients 15

3/4 cup whole-wheat couscous
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 1/2 cups chopped onion
2 large cloves garlic, chopped
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, drained
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1 can (15 ounces) chickpeas, rinsed and drained
1 cup low-sodium chicken broth
1 yellow or green zucchini (6 ounces), cut into 1-inch pieces
3 tablespoons chopped fresh cilantro (or mint)

Steps:

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

Chicken, Chickpea, and Zucchini Stew image

Provided by dicentra

Categories < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
3 cups chopped zucchini
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/2 lb ground chicken
4 cups reduced-sodium fat-free chicken broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
2 (14 1/2 ounce) cans diced tomatoes, rinsed and drained
1 bay leaf
3/4 cup grated parmesan cheese

Steps:

Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes.
Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.

Nutrition Facts : Calories 212.1, Fat 4.5, SaturatedFat 1.7, Cholesterol 22.5, Sodium 645.2, Carbohydrate 29.6, Fiber 5.9, Sugar 5.1, Protein 13.6