Houston received quite a bit of rain on Monday, and so that morning I began looking for good rainy day meals. Of course soup came to mind, but then I came across this recipe for a chicken and chickpea stew on Epicurious.
The recipe is simple. Sauteed veggies mixed with chicken in a simple chicken broth sauce spiced with cinnamon and cumin and served over whole wheat couscous. I made things even easier by shredding a rotisserie chicken instead of cooking the pound of chicken breasts the recipe calls for. I also left out the tomato paste, did not drain the canned tomatoes, used 2 cups of broth instead of 1, and garnished with fresh cilantro and mint. The combination of fresh herbs with the spices was wonderful.
You can easily make this a vegetarian dish by leaving out the chicken, using vegetable broth, adding more tomatoes, zucchini, chickpeas, or trying some different veggies. I guess you could use some type of mock meat…if you’re into that kind of stuff. I have tried and actually liked some of those choices, like a Philly “Steak” made with seitan at a food truck called Counter Culture in Austin. Thanks for taking me, Sarah! It really wasn’t bad, but I don’t see myself ever cooking it. If I am going to cook something vegetarian at home, I stick with veggies and protein packed beans. Plus I don’t think Ben would ever go for it. He had a hard time eating chicken sausage, so I don’t think he’d go for tofu or seitan in place of good ol’ reliable meat.
Chicken and Chickpea Stew
Adapted slightly from epicurious.com
- 1 small rotisserie chicken, shredded (use 2-3 cups of chicken)
- 1 box whole wheat couscous (prepare what you need according to the instructions)
- salt and pepper
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 zucchini, chopped into 3/4 inch chunks
- 2 cloves garlic
- 1 can diced tomatoes
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 can chickpeas, drained and rinsed
- 2 cups low sodium chicken broth
- chopped fresh cilantro and mint for garnish (0ptional)
- Heat oil in deep skillet over medium heat. Add onion and cook for 3-4 minutes. Add in garlic, cook for 1 minute, then add zucchini and cook for 2-3 minutes.
- Season with salt and pepper, cumin and cinnamon and cook for 1 minute. Add tomatoes, chickpeas, broth and chicken. Reduce heat to medium low, cover and simmer for 5-10 minutes. Taste and season accordingly.
- While stew is simmering, prepare couscous according to package instructions.
- Serve stew on top of couscous and garnish with cilantro and mint.