Mediterranean Chicken and Chickpea Stew

There’s something almost magical about an incredible cold-weather recipe. This Mediterranean-inspired stew is no different! Loaded with so many big bold flavors, you’ll never think of stew the same way again.

Mediterranean chicken and chickpea stew in pot
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  • category title Soup

  • cuisine type italian

  • level simple

recipe by : delallo



  • In a medium bowl whisk together garlic, 1 teaspoon salt, lemon juice, cumin, paprika and pepper. Add chicken and coat with marinade. Cover bowl and place in the refrigerator for at least 30 minutes, up to 4 hours.
  • Heat oil in a large skillet over medium-high heat. Cook onion, stirring occasionally until golden brown, about 6-8 minutes. Stir in the carrots and celery and cook for another 6-8 minutes.
  • Using a slotted spoon, transfer the chicken to the pan, reserving the marinade. Cook chicken, stirring occasionally, until opaque, about 4-5 minutes.
  • Add tomatoes with their juice, chickpeas, olives, reserved marinade and remaining salt. Reduce heat to medium. Cook, stirring occasionally until chicken is cooked through, about 7-9 minutes. Serve topped with parsley.

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