Chicken And Pepper Stew With Chickpeas

Indulge in the comforting flavors of this hearty Chicken and Pepper Stew with Chickpeas. Tender chicken breasts are browned and simmered to perfection with a medley of sweet red peppers, spicy chili, and aromatic garlic. Bathed in a rich paprika-spiced tomato broth and accompanied by wholesome chickpeas, this stew promises a satisfying meal. Finished with a sprinkle of fresh flat-leaf parsley, it’s a delightful blend of warmth and flavor in every spoonful. Perfect for cozy evenings or gatherings with loved ones!

Ingredients

4 Tbs. oil
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
1 red chilli, deseeded and sliced
3 part-boned chicken breasts, chopped
2 tsp. paprika
1 x 400g can chopped tomatoes
150ml/1/4pt chicken stock
2 sweet pointed red peppers, deseeded and chopped into big pieces
1 x 400g can chickpeas, drained
salt and freshly ground black pepper
1 Tbs. chopped fresh flat leaf parsley

Instructions

1) Heat 2 Tbs. oil and fry onion, garlic and chilli until soft, then transfer to a flameproof casserole. Add 1 Tbs. oil to pan and fry chicken until brown. Add paprika and cook for 1 minute more. Transfer to casserole and pour over tomatoes and chicken stock. Bring to bubbling and simmer for 30 minutes, or until chicken is tender.

2) Heat remaining oil in a clean pan and char peppers, add them to the stew with chickpeas. Return to bubbling and simmer to reheat. Season and add parsley just before serving.