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Mediterranean Chicken and Chickpea Stew

Mediterranean Chicken and Chickpea Stew

Name: Mediterranean Chicken and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Cuisine: Italian
Ingredients: 4 cloves garlic, finely chopped; 1 ½ teaspoons salt, divided; ½ cup DeLallo Lemon Juice Slice; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1 teaspoon fresh ground pepper; 1 pound boneless, skinless chicken breasts, trimmed, cut into 1” pieces; 1 tablespoon DeLallo Extra Virgin Olive Oil; 1 large yellow onion, chopped; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 1 (14.5-ounce) can DeLallo Organic Italian Diced Tomatoes; 1 (14-ounce) DeLallo Imported Chickpeas, drained and rinsed; 1 (5.3-ounce) jar DeLallo Pitted Castelvetrano Olives, drained; Bunch flat leaf parsley, chopped

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

prep time

15min
cook time

30min
total time

105min
serving size

4-6

category title Soup
cuisine type italian
level simple

recipe by : delallo

Ingredients

4 cloves garlic, finely chopped
1 ½ teaspoons salt, divided
½ cup DeLallo Lemon Juice Slice
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon fresh ground pepper
1 pound boneless, skinless chicken breasts, trimmed, cut into 1” pieces
1 tablespoon DeLallo Extra Virgin Olive Oil
1 large yellow onion, chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1 (14.5-ounce) can DeLallo Organic Italian Diced Tomatoes
1 (14-ounce) DeLallo Imported Chickpeas, drained and rinsed
1 (5.3-ounce) jar DeLallo Pitted Castelvetrano Olives, drained
Bunch flat leaf parsley, chopped

Directions

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.