(photo: chris wark)
Here’s a delicious cross between a soup and a stew Micah found in Prevention Magazine. According to them it’s “hearty and satisfying with lots of luscious juices.” We agree. (slurp)
Chicken and Chickpea Stew (organic ingredients are best, chicken is optional)
20 minutes prep time / Total time 1 hour 10 minutes
4 bone-in skinless free-range organic chicken thighs (or just pull some meat off an organic rotisserie chicken like we do)
3 cups organic chicken broth
1 cup water (distilled or reverse osmosis is best)
1 lg onion chopped
1 carrot, chopped
1 rib celery, sliced
2 cloves garlic, minced
1 can chickpeas, rinsed
6 fresh plum tomatoes
1 tsp paprika
1/8 tsp cayenne pepper
2 Tbsp chopped fresh parsley
1. Combine chicken, broth, and water in a small dutch oven. Bring just to a boil over medium high heat, reduce heat and simmer until chicken is done, about 35 minutes. Remove thighs to a plate and strain liquid into bowl.
2. Allow liquid to settle, and skim off any fat from the surface. When chicken is cool enough to handle, pull meat from bones.
3. Return broth to cooking pot. Add carrot, onion, celery, garlic, chickpeas, tomatoes, paprika and cayenne pepper. (Carrots take a bit longer to cook so we add those first) Bring just to a boil, immediately reduce heat, and simmer until vegetables are crisp-tender, about 15 minutes.
4. To Serve: Add chicken and cook until heated through and vegetables are tender, about 10 minutes. Season to taste with Celtic Sea Salt and Pepper. Add parsley before serving.
Let me know what you think!