Chicken stew with chickpeas
Ingredients
- 2 tbsp 100ml extra virgin olive oil
- 4 chicken thigh fillets cut into bite-size chunks (or 2-3 breast fillets)
- 6 large button mushrooms, quartered
- 1 brown onion, diced
- 2-4 garlic cloves, peeled, squashed and chopped
- 3 celery stalks, cut into 5mm slices
- 1 tbsp dried oregano
- 2 tsp paprika
- 2 tsp cumin
- freshly ground black pepper and salt flakes
- 1 x 400g can peeled tomatoes, roughly cut into large chunks
- 1 x 400g can diced tomatoes
- 1 x 400g can chickpeas, drained
- 2 handfuls snow peas, broccolini or string beans
- 2 handfuls flat-leaf parsley leaves, chopped (optional)
- Chili flakes (optional)
Method
- Heat 1 tablespoons of oil in a large, heavy-based pot (that has a lid) over medium heat and cook the chicken for a few minutes to brown (you may need to do this in batches). Remove and set aside.
- Add the remaining oil to the pan and cook the onion, garlic, celery and mushrooms for about 5 minutes, stirring frequently. Add the oregano, season with pepper and lightly with salt, and cook for 3 minutes, stirring to scrape the bottom of the pan.
- Add the chicken and stir through, then add the paprika, cumin, chickpeas, mushrooms, 2/3 of the parsley, season with salt, pepper and chili to taste and stir through.
- Bring to a simmer to reduce the liquid from the tomatoes for about 15 minutes then add the snow peas or broccolini and cook for another 10 minutes - cover with the lid if it starts to dry out.
- Serve and scatter remaining fresh parsley leaves over the top.
Optional
- scatter grated cheese over the top
- Add a fried egg to each plate.
Serves 4
