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Stewed chicken with chickpeas


  • Heat a little oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Add the capsicum and cook for about 5 mins, stirring now and again. Then add the cumin and ginger. Mix well to lightly toast.
  • Add the chicken to the pot with about ½ cup stock and toss until the meat is sealed Then pour in the stock to cover the chicken in one layer and add the tomatoes, carrots and seasonings. Cover with a lid, bring to the simmer, turn the heat right down and very gently simmer for 20-25 mins. 
  • Remove the chicken and shred, when cool enough to handle. 
  • Then add the chickpeas, beans and raisins to the stew. Mix well, taste for seasoning and continue to simmer for 10 mins. 
  • When the vegies are nearly ready, return the chicken to the pot with coriander and briefly cook to warm through.
  • Serve the stew on a bed of steamed rice.


  • vegetable or olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, cored, seeds removed & diced
  • 2 tspn ground cumin
  • 1 tspn ground ginger
  • 8 large skinless chicken thighs, trimmed of excess fat
  • chicken stock
  • 6 large red, ripe tomatoes, peeled, cored, seeds removed & chopped
  • 2 medium carrots, cut into chunks
  • sea salt & freshly ground pepper
  • 1 can chickpeas, drained & rinsed
  • 18 green beans, topped & tailed & halved
  • ½ cup raisins
  • 2 tbsp chopped
  • 2-3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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