Recipes
Dinner
Moroccan chicken and chickpea stew
Chicken thighs, chickpeas, carrots and zucchini simmered in a tomato sauce warm with cumin, ginger and cinnamon, with pita to mop it up.
Budget Mediterranean High protein
- Prep
- 15 min
- Cooking
- 30 min
Per serving
1,304 kcal
- Protein
- 98 g
- Carbs
- 150 g
- Fat
- 41 g
- Fibre
- 34 g
Amounts are scaled to your plan (×2).
In these plans
Check every ingredient for allergies and intolerances, and read product labels. Health and safety
- Olive oil 4 tbsp 55 g
- Chicken thighs, boneless, skinless, cut into 3 cm pieces 900 g
- Onion, chopped 360 g ≈ 2 ¼ cups
- Garlic, minced 12 cloves 35 g
- Fresh ginger, grated 3 tbsp 20 g
- Ground cumin 2 tbsp 10 g
- Paprika 1 ½ tbsp 10 g
- Ground turmeric 2 tsp
- Ground cinnamon, a pinch 1 tsp
- Salt 1 tsp
- Canned crushed tomatoes 900 g ≈ 3 ¾ cups
- Low-sodium chicken or vegetable broth 1.2 L
- Carrots, sliced 480 g ≈ 3 ¾ cups
- Canned chickpeas, drained, rinsed 600 g ≈ 3 ¾ cups
- Zucchini, cubed 600 g ≈ 4 ¾ cups
- Lemon juice 4 tbsp 60 g
- Fresh cilantro, chopped 30 g ≈ 2 cups
- Whole wheat pita, warmed 3 pitas 190 g
Steps
- Heat the oil in a pot over medium-high heat and brown the chicken for 4–5 minutes, turning. Transfer to a plate.
- Lower the heat to medium, add the onion and cook for 4 minutes, until soft.
- Stir in the garlic, ginger, cumin, paprika, turmeric, cinnamon and salt and cook 30 seconds, until fragrant.
- Add the crushed tomatoes, broth, carrot and chicken, bring to a boil, then cover and simmer over low heat for 15 minutes.
- Add the chickpeas and zucchini and simmer uncovered for 8–10 minutes, until the vegetables are tender and the chicken reaches 74°C (165°F).
- Stir in the lemon juice, sprinkle with cilantro and serve with the warm pita.
Tip: Like most stews, it tastes even better the next day.
No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.
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