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Hearty chicken and chickpea stew
Hearty chicken and chickpea stew
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious chicken and chickpea stew for all ages!
Ingredients:
  • 36.40 gm olive oil
  • 4 chicken thigh fillets, trimmed, cut into quarters
  • 1 brown onion, roughly chopped
  • 1 large carrot, thickly sliced
  • 1 large parsnip, thickly sliced
  • 400g can diced tomatoes
  • 495g can garden vegetable with wholegrain barley soup
  • 1 large zucchini, thickly sliced
  • Cooked risoni pasta, to serve
  • Fresh basil leaves, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add chicken and cook for 3 to 4 minutes until beautifully browned. Transfer chicken to a plate. Add onion to the pan and cook for 3 minutes until softened. Return the chicken to the pan.
  • Combine carrot, parsnip, tomato, soup, and 1/2 cup cold water in a pot. Stir well and cover. Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally, until vegetables are almost tender. Add zucchini and chickpeas, then season with salt and pepper. Cover and cook for an additional 10 minutes until vegetables are tender. Serve with risoni and basil.

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