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Chicken, Spinach, and Chickpea Stew

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emaninthekitchen183.564 hours ago3 min read

This comforting and flavorful dish combines tender chicken, hearty chickpeas, and nutritious spinach in a spiced stew that's both warming and satisfying. Paired with fluffy basmati rice, it's a perfect meal for any occasion!

Ingredients

For the Stew:
🍗 1 large chicken breast, cut into small cubes
🥫 1 can of chickpeas, drained
🥬 1 pound of spinach, washed
🧅 1 onion, chopped
🧄 2 cloves of garlic, minced
🥄 3 tablespoons of oil
🧂 1 tablespoon of chicken bouillon
🧂 1 teaspoon of salt (or to taste)
🌶️ 1 teaspoon of crushed red peppers
🌿 1 teaspoon of cumin
🍛 1 teaspoon of curry powder
🌶️ 1 teaspoon of black pepper
🌕 1/2 teaspoon of turmeric
💦 4-5 cups of water

For the Rice:
🍚 2 cups of basmati rice, washed and soaked for 25 minutes
🥄 2 tablespoons of oil
🧈 2 tablespoons of butter
🧂 1 tablespoon of salt
💦 2 1/2 cups of hot water

Instructions

For the Stew:

1- Prepare the Ingredients:

Wash and drain the chickpeas.
Wash the spinach thoroughly and set aside.
Chop the onion and garlic.

2- Cook the Base:

Heat 3 tablespoons of oil in a large pot over high heat.
Add the chopped onion and garlic, sautéing until fragrant (about 1 minute).

3- Cook the Chicken:

Add the cubed chicken to the pot and cook for 3-4 minutes until it starts to brown slightly.

4- Add Chickpeas and Spinach:

Stir in the drained chickpeas and then add the spinach, allowing it to wilt.

5- Season the Stew:

Add all the spices: chicken bouillon, salt, crushed red peppers, cumin, curry powder, black pepper, and turmeric. Mix well.

6- Simmer:

Pour in 4 cups of warm water, stirring to combine. Cover the pot and let it cook on high heat for about 8-10 minutes.
Taste and adjust seasoning if necessary.

For the Rice:

1- Prepare the Rice:

Heat 2 tablespoons of oil and 2 tablespoons of butter in a separate pot over high heat.

2- Cook the Rice:

Add the soaked basmati rice to the pot along with 1 tablespoon of salt.
Sauté the rice for about 1 minute.

3- Add Water and Simmer:

Pour in 2 1/2 cups of hot water, just enough to cover the rice.
Cover the pot and allow the water to reduce completely.

4- Finish Cooking:

Once the water has evaporated, move the rice once with a spoon and cover it again.
Reduce the heat to very low and leave it to cook for an additional 10-15 minutes until done.

Serving Suggestions:

Serve the chicken, spinach, and chickpea stew hot, with a side of the fluffy basmati rice.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: Makes about 4 servings
Calories: Approximately 650 per serving
Proteins: 32g
Fats: 24g
Carbohydrates: 72g
Equipment: Large pot, medium pot