Chicken Chickpea Stew

  • 08 May - 14 May, 2021
  • Mag The Weekly
  • Cookery


· 1 onion

· 3 garlic cloves

· 2 bell peppers

· 1 kg boneless chicken breasts

· Avocado oil

· 2 cups tomatoes

· 1 cup quinoa

· 2 cans chickpeas

· 2 cups chicken broth

· ½ teaspoon salt

· Ground black pepper

· 3 bay leaves

· ½ cup tahini paste

· ½ cup fresh parsley


Preheat a dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic. Cook for about five minutes, stirring occasionally. Increase heat to medium, add pepper and cook for five more minutes, stirring occasionally. Add chicken, and then cook again for five more minutes, stirring occasionally. Add the diced tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves; stir, cover and cook on low heat for 20 minutes. Freezer Meal: In a gallon size ziplock bag, add all ingredients, except the stock, tahini paste and chopped parsley, finishing with tomatoes on the top. Let as much air out as possible, seal and freeze for up to a month.