Chicken Stew with Chickpeas

Chicken Stew with Chickpeas

We’re in the grizly clutches of winter here, though, technically Winter hasn’t started yet.  But since it is so cold, it’s perfect weather for a stew.  And since I’ve been eating a lot of lamb lately (made Lagman, (an Uzbek soup) a few times), I thought it’s time to make something with chicken.  I also wanted to use up some of my pantry items.   So, I had chicken on hand, and I wanted to use Montreal Steak Seasoning (I read a great recipe by Sofya on her blog) but that was the end of my idea, until I started cooking. Initially, I considered making this with potatoes, something like the chahohbili-style stew I made last year. But then, I decided against the potatoes and thought I should use some of my red bell peppers, brown rice, and parsley.  Still, a rather scattered thought process, but it all comes together in the end.  Always.  As I started cooking, I decided to peak into the pantry to see what would work well with chicken and bell peppers.  Chickpeas seemed to be calling out to me that day, and they were on the shelf right next to the tomatoes.  So, both went into the dish.
Just between you and me, the sauce resulting in this meal is perfect all by itself, and I love it with a crusty bit of bread. Seriously finger-licking good.  And the best part is that for minimal work and ingredients you are likely to have on hand, you have an incredibly delicious one-pot meal.

Ingredients:
7-8 pieces of chicken (I used bone-in thighs and legs)
2 red bell peppers (roughly chopped; it’s a stew, so think “rustic”)
1 onion (diced)
1 15-oz can of chickpeas
1 15-oz can of crushed tomatoes
Spices (to taste): Montreal Steak Seasoning, cumin, coriander, smoked paprika, black pepper, turmeric (a pinch, or it makes the dish bitter),
3 bay leaves
olive oil
Parsley (for a garnish, optional)

Steps:
1. Season the chicken liberally with Montreal Steak Seasoning. See the picture for how much I used. Notice that I also didn’t use any salt since this seasoning is pretty salty and I used it quite liberally (under the skin, as well as on top).
2. Brown the chicken. As you can see in the picture, I’m not really that good and frying things. I think I’m just afraid of using too much oil, so I probably don’t use enough. Once browned, take the chicken out of the pan.
3. Saute the diced onion. Add the spices to the onions and let cook for a few minutes.
4. Add the bell pepper and let cook till it gets a little soft.
5. Add the crushed tomatoes and add the chicken back into the pan.
6. Add the chickpeas and bay leaves. Let the tomato sauce come to a boil and then taste the spices. Adjust as you see fit.
7. Let cook over low heat for about 30-45 minutes. Serve over brown rice, or whatever you’d like.

N.B. about the spices: use as many or as few as you like and if you choose to omit some (like turmeric or bay leaf), it’s ok. You might not notice them at all, but I think it gives a warmth and depth to the dish.

Seasoned chicken for stew

Chicken with crushed tomatoes

Chicken with tomatoes and chickpeas

Chicken stew with chickpeas in tomato sauce