Hearty chicken and chickpea stew

Cooking Soups Hearty chicken and chickpea stew

This hearty chicken and chickpea stew is sure to please young, old and everyone in between!

Lables: High fibre Sesame free Soy free
  1. Heat oil in a large saucepan over medium-high heat. Add chicken. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Add onion to pan. Cook, stirring, for 3 minutes or until softened. Return chicken to pan.
  2. Add carrot, parsnip, tomato, soup and 1/2 cup cold water. Stir to combine. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 minutes or until vegetables are almost tender. Add zucchini and chickpeas. Season with salt and pepper. Cook, covered, for 10 minutes or until vegetables are tender. Serve with risoni and basil.

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2 tbsp olive oil
4 chicken thigh fillets, trimmed, cut into quarters
1 brown onion, roughly chopped
1 large carrot, thickly sliced
1 large parsnip, thickly sliced
400g can diced tomatoes
495g can Country Ladle garden vegetable with wholegrain barley soup
1 large zucchini, thickly sliced
400g can chickpeas, drained, rinsed
Cooked risoni pasta and fresh basil leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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