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Chicken and Chickpea Stew with Roasted Tomatoes

A quick stew of pan-fried chicken and chickpeas simmered in stock, finished with fresh tomatoes and herb cream cheese.

HealthyChickenQuickHigh ProteinChickpeas

Estimated Nutrition

Per Serving Total
Calories 782.5 kcals 782.5 kcals
Carbohydrates 28.1 grams 28.1 grams
Fat 54.4 grams 54.4 grams
Protein 45.2 grams 45.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
g
Tomato Purée
Dairy
30
g
Garlic-And-Herb Cream Cheese
to serve
LegumesPulses
85
g
Chickpeas
tinned and drained
Liquids
150
ml
Chicken Stock
Meat
1
breast
Chicken
skin removed and chopped
NutsSeeds
2
cloves
Garlic
peeled and finely chopped
OilsFats
30
ml
Olive Oil
Vegetables
0.5
piece
Onion
peeled and finely chopped
6
piece
Cherry Tomatoes
cut in half

Steps

  • Heat olive oil in a pan over medium heat.
  • Fry onion and garlic for 5 minutes until softened.
  • Add the chopped chicken and fry for 5 minutes until golden-brown.
  • Stir in the tomato purée and 150ml of chicken stock and bring to a simmer.
  • Add the tomatoes and chickpeas and simmer for 3 minutes.
  • Serve on a plate and crumble the cream cheese over the top.