Go Back
–+ servings
A plate of chicken and chickpea stew with broccoli, garnished with fresh cilantro. Next to the plate is another plate of rice. In addition, fresh cilantro, a kitchen towel, and individual chickpeas are lying around.

Chicken and Chickpea Stew with Broccoli

Olivia
No ratings yet
Print Recipe Pin Recipe
Cook Time 40 minutes
Total Time 40 minutes
Servings 4

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.