Free From Recipes

Smoky Chicken and Chickpea Stew

Another great dairy and gluten free recipe inspired by Hazel Wallace’s The Food Medic: Recipes & Fitness for a Healthier, Happier You book. My favourite thing about this recipe? It’s a one pot dish so minimal washing up! Make it ahead and freeze it in batches for a really quick meal during the week. You’ll be amazed how much better it tastes the day after once the chicken really soaks up all those flavours.

Fancy giving it a go? Please let me know how you get on by commenting below or tagging me on my social channels!

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The recipe
Smoky chicken and chickpea stew
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 500 g Chicken breasts diced
  • 1 tbsp Lime juice
  • 1 tsp Smoked paprika
  • 1 tsp Cayenne chilli powder
  • 1 tbsp Coconut oil
  • 1 Red onion sliced
  • 2 Garlic cloves grated
  • 1 Red pepper sliced
  • 400 g Chopped tomatoes
  • 400 g Chickpeas
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 500 g Chicken breasts diced
  • 1 tbsp Lime juice
  • 1 tsp Smoked paprika
  • 1 tsp Cayenne chilli powder
  • 1 tbsp Coconut oil
  • 1 Red onion sliced
  • 2 Garlic cloves grated
  • 1 Red pepper sliced
  • 400 g Chopped tomatoes
  • 400 g Chickpeas
Smoky chicken and chickpea stew
Instructions
  1. Heat the coconut oil in a large pan. Add the onion and garlic and sweat for around 3 minutes. Add the chicken to the pan and fry for around 10 minutes or until it is browned all over.
  2. Sprinkle in the smoked paprika, chilli powder and lime juice. Mix well.
  3. Next, add the peppers, tomatoes and chickpeas. Stir well and bring to the boil (you may need to add a splash of water). Reduce the heat and allow to simmer for 15 - 20 minutes.
  4. Season to taste and serve with roasted butternut squash or your choice of vegetables.
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2 Comments

  1. Actually pretty good. First time I’ve used coconut oil – I would normally use EVOO. I doubled up the quantity made two batches, one with chicken for my partner and my three girls and one without as I’m a veggy. I also served it with polenta as well as the butternut squash. Pretty tasty and we’ve enough left over for three lunches.

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