One-Pot Chicken and Chickpea Stew with Tomatoes and Garlic

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp olive oil
• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 large yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp ground coriander
• 1/8 tsp ground cinnamon
• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can crushed tomatoes
• 3 cups (720 ml) low-sodium chicken broth
• 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
• 1 bay leaf
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• Optional: plain yogurt for serving

Do This

• 1) Brown chicken in olive oil over medium-high heat; season with salt and pepper and set aside.
• 2) Sauté onion in the same pot until soft; add garlic, cumin, paprika, coriander, and cinnamon for 30 seconds.
• 3) Stir in tomato paste for 1 minute.
• 4) Add crushed tomatoes, broth, chickpeas, and bay leaf; bring to a boil.
• 5) Reduce to a gentle simmer, cover, and cook 20 minutes.
• 6) Return chicken and juices; simmer uncovered 10–15 minutes until chicken reaches 165°F (74°C) and stew thickens.
• 7) Finish with lemon juice and parsley; serve (optional yogurt on top).

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Why You’ll Love This Recipe

• One pot, big comfort: a hearty stew with minimal cleanup.
• Mild, warm spices that taste cozy without being hot or overwhelming.
• Chickpeas make it filling and budget-friendly, while chicken keeps it satisfying.
• Great leftovers: the flavors get even better the next day.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 lemon, fresh parsley
• Dairy: Plain yogurt (optional, for serving)
• Meat: Boneless, skinless chicken thighs (1 1/2 lb / 680 g)
• Pantry: Olive oil, kosher salt, black pepper, ground cumin, smoked paprika, ground coriander, ground cinnamon, tomato paste, crushed tomatoes (28 oz), chickpeas (two 15 oz cans), low-sodium chicken broth (3 cups), bay leaf

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Stew Base

• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can crushed tomatoes
• 3 cups (720 ml) low-sodium chicken broth
• 2 (15 oz / 425 g each) cans chickpeas, drained and rinsed (about 3 cups / 510 g drained)
• 1 bay leaf

Mild Spices

• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp ground coriander
• 1/8 tsp ground cinnamon

To Finish (Highly Recommended)

• 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
• 1/4 cup (10 g) chopped fresh parsley
• Optional for serving: plain yogurt, 1–2 tbsp per bowl

Step-by-Step Instructions

Step 1: Season and brown the chicken

Pat the chicken pieces dry with paper towels (this helps them brown instead of steam). Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until the oil shimmers (about 1–2 minutes). Add the chicken in a single layer (work in 2 batches if needed). Cook for 3–4 minutes per side until nicely browned. Transfer chicken to a plate and set aside.

Step 2: Soften the onions

Reduce heat to medium. Add the diced onion to the same pot. Cook, stirring and scraping up browned bits, for 6–8 minutes until the onion is soft and lightly golden.

If the pot looks dry at any point, add 1–2 tbsp of water or broth and scrape; those browned bits add a lot of flavor to the stew.

Step 3: Bloom the garlic and spices

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Add the spices: 2 tsp cumin, 1 1/2 tsp smoked paprika, 1 tsp coriander, and 1/8 tsp cinnamon. Stir for 30 seconds until very fragrant. This quick toasting step helps the spices taste fuller and warmer.

Step 4: Concentrate the tomato paste

Stir in the 2 tbsp tomato paste. Cook for 1 minute, stirring, until it darkens slightly and coats the onions. This short cook takes the “raw” edge off and adds depth.

Step 5: Build the stew and start simmering

Add the crushed tomatoes, 3 cups chicken broth, drained chickpeas, and the bay leaf. Stir well and bring to a boil over high heat.

Once boiling, reduce to a gentle simmer over low heat. Cover and simmer for 20 minutes, stirring once or twice to prevent sticking.

Step 6: Return chicken and finish cooking

Return the browned chicken (and any juices on the plate) to the pot. Simmer uncovered for 10–15 minutes, stirring occasionally, until the stew thickens slightly and the chicken is fully cooked.

For doneness, the chicken should reach an internal temperature of 165°F (74°C) on an instant-read thermometer.

Step 7: Brighten and serve

Turn off the heat. Stir in 1 tbsp lemon juice and 1/4 cup chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle into bowls. If you like, add a small spoonful of plain yogurt on top for a creamy contrast.

Pro Tips

• Brown in batches if needed: Crowding the pot prevents browning and makes the chicken pale and watery. A good sear adds a lot of flavor to a simple stew.
• Control thickness: For a thicker stew, simmer uncovered a few extra minutes. For a soupier stew, stir in an extra 1/2 cup (120 ml) broth.
• Salt at the end, too: Canned chickpeas and tomatoes vary. Finish with small pinches of salt until the flavors pop.
• Don’t skip the lemon: That 1 tbsp makes the tomato taste brighter and balances the chickpeas.
• Optional creamy finish: Yogurt on top makes the stew feel richer without changing the base recipe.

Variations

• Extra-vegetable version: Add 1 cup (150 g) diced carrots with the onions, and/or stir in 3 cups (90 g) baby spinach during the last 2 minutes of simmering.
• Herb swap: Replace parsley with 2 tbsp chopped cilantro, or use half parsley/half cilantro.
• Oven-simmer method: After Step 5, cover and bake at 325°F (163°C) for 35 minutes, then complete Steps 6–7 on the stovetop for thickness control.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until it reaches 165°F (74°C), adding a splash of broth or water if it thickens too much. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead tip: dice the onion and mince the garlic up to 24 hours ahead and store refrigerated.

Nutrition (per serving)

Approximate (based on 6 servings, without optional yogurt): 420 calories, 35 g protein, 36 g carbohydrates, 15 g fat, 10 g fiber, 780 mg sodium.