Cumin Chicken & Chickpea Stew

4 servings


35 minutes

total time


4 cloves garlic, finely chopped

¾ teaspoon salt, divided

¼ cup lemon juice

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon ground pepper

1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

1 large yellow onion, chopped

1 14-ounce can no-salt-added diced tomatoes

1 15-ounce can chickpeas, rinsed

¼ cup chopped flat-leaf parsley


Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.

Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.


Serving Size

1 (of 4)


267 kcal

Total Fat

8 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat



63 mg


613 mg

Total Carbohydrate

22 g

Dietary Fiber

6 g

Total Sugars

4 g


28 g

4 servings


35 minutes

total time
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