Middle Eastern Comfort Chicken & Chickpea Stew

Mac
Servings

5

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Middle Eastern

Category

Dinner

This recipe is a "one-pot wonder" that brings the deep, aromatic warmth of the Levant to your kitchen in just 30 minutes. By using our Spice Masters Baharat Spice, you create a complex, slow-cooked flavour profile without the hours of simmering, making it a perfect healthier "quick win" for a busy Wednesday night.
Middle Eastern Comfort Chicken & Chickpea Stew

Ingredients

    Fresh & Mains

    • 600g Chicken thigh fillets, diced into chunks
    • 1 Large onion, diced
    • 2 Red peppers, deseeded and roughly chopped
    • 100g Fresh spinach leaves
    • Greek yoghurt (to serve)
    • Fresh coriander (to serve)

    Pantry Staples

    • 2 tsp Spice Masters Baharat Spice
    • 2 tbsp Olive oil
    • 2 x 400g Tins of chickpeas, drained and rinsed
    • 1 x 400g Tin of chopped tomatoes
    • 300ml Chicken stock (low salt)

    Directions

    1. Soften and Bloom: Heat the olive oil in a large heavy-based pot or casserole dish over a medium heat. Add the onion and sauté for about 5 minutes until it is soft and starting to turn translucent. Stir in the Baharat Spice and cook constantly for 60 seconds, you’ll know it’s ready when the kitchen fills with a rich, toasted aroma as the oils release.
    2. Seal the Chicken: Turn the heat up slightly and add the chicken chunks. Stir well to ensure every piece is evenly coated in the dark, spiced onion mixture. Cook for 3–4 minutes until the chicken is sealed and no longer pink on the outside.
    3. Build the Stew: Add the chopped red peppers, tinned tomatoes, chickpeas, and chicken stock. Stir well to combine all the flavours.
    4. Simmer to Perfection: Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a lid and simmer gently for 20 minutes until the chicken is tender.
    5. The Green Finish: Remove the lid and stir in the spinach leaves. Let them sit for about 2 minutes until they have just wilted into the sauce.
    6. Serve: Ladle the stew into deep bowls. Top with a generous dollop of cool Greek yoghurt to balance the spices and a sprinkle of fresh coriander. Serve with crusty wholemeal bread if you want to soak up every last drop of the sauce.

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