Go Back
+ servings
curried chicken and chickpeas with healthy herbs

Curried Chicken and Chickpea Stew

Don't worry about the long ingredient list. This freezer-friendly meal comes together quickly. Don't need 12 servings? No problem. You can easily cut this recipe in half.
5 from 8 votes
Print Pin
Course: Main dish stew/soup; healthy freezer meal
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Calories: 230kcal
Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

  • 2 large yellow onions, chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 3 tablespoons curry powder
  • 2 tablespoons ginger root (either freshly grated or jarred)
  • 1 teaspoon coarse ground black pepper
  • 1 1/2 tablespoons canola oil
  • 1 3/4 pounds boneless, skinless chicken breast
  • 4 cups reduced sodium chicken broth
  • 6 carrots, sliced or chopped
  • 1/2 medium head green cabbage, cut in quarters, then sliced in 1/4-inch pieces
  • 2 (14.5-ounce) cans petite diced tomatoes, no salt added, undrained
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 4 cups water
  • 1 lime
  • Cilantro, for topping

Instructions

  • Mix the onions, garlic, tomato paste, curry powder, ginger root, black pepper and canola oil in a large microwave-safe bowl. Microwave on high for 5 minutes, stirring about halfway.
  • Place the chicken, broth and onion mixture in a large pot. Cover and bring to a boil. Reduce heat and gently boil until the chicken is cooked through, about 15 minutes. When the chicken is done, remove it from the pot and shred with two forks.
  • Return the chicken to the pot with the broth and onion mixture. Add the carrots, cabbage, canned tomatoes, chickpeas and water. Return to a boil. Reduce heat and simmer for 30 minutes.
  • Squeeze the lime over the hot stew and stir.
  • Garnish each serving with freshly chopped cilantro.

Nutrition

Serving: 1- 2/3 cups | Calories: 230kcal | Carbohydrates: 27g | Protein: 20g | Fat: 5g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 438mg | Fiber: 8g