Chickpea and Chicken Stew with Rice

Ingredients

• Chickpeas3/4 cup (150 g)
• Rice1 cup (200 g)
• Onion1/4 count (38 g)
• Parsley1/2 tablespoon (2 g)
• Oregano1/4 tablespoon (1 g)
• Chicken Breast120 g
• Oil1 tablespoon (10 ml)
• Turmeric1/4 teaspoon (1 g)
• Cumin1 pinch (1 g)
• Tomato1/2 count (65 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and chickpeas.

2. 2

   Step 2

   Heat the oil in a pan. In the meantime, chop the onion and dice the tomato. You can use cherry tomatoes if desired.

3. 3

   Step 3

   Slice the chicken, salt and pepper, and add once heated. Cook each side for 4 minutes over medium heat and then remove.

4. 4

   Step 4

   Add the remaining oil to a pot and once heated, add the onion and tomato and stir-fry for 3-5 minutes over medium-high heat. Add turmeric, oregano and cumin. Mix.

5. 5

   Step 5

   Then add the chickpeas, chicken and cover with broth or water.

6. 6

   Step 6

   Cook for 15 minutes or until the chicken is tender. Salt to taste.

7. 7

   Step 7

   Top with chopped parsley.

8. 8

   Step 8

   Serve the chickpea stew with rice on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Chicken Stew with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.