Chicken and Chickpea Stew

My favourite thing about Autumn is comfort food. Having the house warm and full of the smell of stew, makes the dark evenings a little less worse! I usually make it during the day and let it simmer on a really low heat so it is ready to serve come dinner time.

Serves 4  Costs 93p a serving


4 chicken breasts, cut into chunks 

1 tin chopped tomatoes 

1 400g tin chickpeas, drained 

2 carrots, peeled and sliced 

1 onion, finely sliced 

1tsp garlic powder 

125ml chicken stock

2tbsp tomato purée 

1tbsp parsley 

  1. On a low heat, lightly fry the chicken until it starts to turn white. Add the carrots and onion, fry for a further 5-10 minutes.
  2. Pour in the chicken stock, chickpeas, chopped tomatoes, tomato purée, garlic powder and garlic powder. Stir and simmer for 1 hour on a low heat.

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