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.

Healthy Chicken Quick High Protein Chickpeas

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

28.1g

per serving

28.1 g total

Fat

54.4g

per serving

54.4 g total

Protein

45.2g

per serving

45.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

Dairy

Garlic-And-Herb Cream Cheese

to serve

LegumesPulses

Chickpeas

tinned and drained

Liquids

150

Chicken Stock

Meat

breast

Chicken

skin removed and chopped

NutsSeeds

cloves

Garlic

peeled and finely chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

peeled and finely chopped

piece

Cherry Tomatoes

cut in half

Method

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.