Chickpea Stew with Chicken, Spinach and Carrot

Ingredients

• Chickpeas1 cup (200 g)
• Chicken Breast150 g
• Spinach1 cup (30 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Vegetable Broth1/2 cup (120 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked chickpeas.

2. 2

   Step 2

   Heat half of the oil in a pan over high heat. Cut the chicken into bites and salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown on all sides. This will take 3-4 minutes.

4. 4

   Step 4

   Meanwhile, peel and cut the carrot into small pieces. Chop the garlic.

5. 5

   Step 5

   When the chicken is browned, add the remaining oil with the vegetales to the pot and stir-fry for 3-4 minutes together with the chicken. If you wish, you can add paprika.

6. 6

   Step 6

   Then add the cooked chickpeas and cover with broth or water.

7. 7

   Step 7

   Once boiling, add the spinach and boil for 1-2 minutes.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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