Do you know that feeling when you’ve had a long day and just need something delicious to help the dust settle? Then our chicken and chickpea stew with broccoli is just the thing! This dish is hearty and incredibly flavorful: Tender chicken, crisp broccoli, and nutty chickpeas swimming in a creamy, spicy tomato sauce will provide the softest landing to a long day. Plus, the recipe’s hint of cinnamon and touch of curry give our stew an especially warm touch. Sound good? Then let’s get cooking!
Our Chicken and Chickpea Stew with Broccoli Recipe
No doubt your mouth is already watering just looking at our stew, so, let’s get started right away. Begin by cutting the broccoli into florets and the chicken breast into bite-sized pieces. Then dice an onion and finely chop the garlic and cilantro. In a large pan, brown the chicken with onions, garlic, curry, and cumin. Then deglaze the pan with tomatoes, cream, and broth. Let everything cook together for a few minutes. Now, add the broccoli and chickpeas and let everything simmer for a while. This will let the flavors blend and settle together.
Finally, season the dish with salt, pepper, cinnamon, and lime juice. Serve the finished chicken and chickpea stew with broccoli with some chopped cilantro to garnish.
Our stew is a real comfort food on its own, but it gets even better with the right side dish. Fresh baguette or flatbread to soak up the sauce is the absolute best. Rice, couscous, or mashed potatoes will also add some starch and grain to round out your meal and provide a nice counterbalance to the impressively flavorful stew.
Are you vegetarian or vegan? No problem. Our recipe for chicken and chickpea stew with broccoli can easily be modified and cooked for plant-based friends. Instead of chicken breast, simply add a second can of chickpeas to the stew to maintain the same level of protein. Or you can replace the meat with smoked tofu, soy crumbles, or jackfruit for added texture. The cream, on the other hand, can be replaced with coconut milk or a plant-based cream (for example, oat or cashew-based). These will not only keep the stew nice and creamy, but add a twist to the dish as well. No matter which road you walk, you will find yourself at the end of your journey with a wonderfully spicy and fantastically creamy stew that is absolutely delicious.
Weeknight meals are the perfect time to connect with family, friends, or have a little bit of me-time. That’s why it’s good to have undemanding recipes that nonetheless deliver on flavor like our lentil balls in coconut curry sauce, pizza ravioli, and our chicken and broccoli casserole with feta recipes.
Chicken and Chickpea Stew with Broccoli
Ingredients
- 1 onion
- 1 garlic clove
- 1 head broccoli
- some fresh cilantro for garnish
- 1 can (15 oz.) chickpeas
- 1 (12 oz.) chicken breast
- 2 tbsp oil
- ½ tsp curry powder
- ¼ tsp cumin
- 1 can (14.5 ounce) diced tomatoes
- 2 cups broth
- ¾ cup heavy cream
- salt & pepper to taste
- ¼ tsp cinnamon
- A splash of lime juice
Instructions
- Peel and finely dice the onion and garlic. Wash the broccoli and cut it into small florets. Wash the cilantro and chop it finely. Drain the chickpeas.
- Heat the oil in a large pan. Sauté the onions and garlic until translucent. Add the chicken, season with curry powder and cumin, and cook until golden brown.
- Add the diced tomatoes, broth, and heavy cream. Bring to a boil, then reduce heat and simmer for about 5 minutes. Add the broccoli and simmer for another 5-10 minutes. Stir in the chickpeas. Season with salt, pepper, cinnamon, and lime juice. Let the stew simmer for another 10 minutes.
- Serve the chicken and chickpea stew with broccoli in bowls, garnished with chopped cilantro.