CHICKEN AND CHICKPEA STEW

CHICKEN AND CHICKPEA STEW

CHICKEN AND CHICKPEA STEW

Ingredients

1 Tbsp (5 mL) canola oil

2 celery stalks, chopped

2 carrots, diced

1 onion, chopped

2 garlic cloves, minced

4 cups (1 L) low sodium chicken broth

3 cups (750 mL) marinara sauce

1 can/19 ounces (540 mL) chickpeas, rinsed and drained

1 can/19 ounces (540 mL) white kidney beans, drained and rinsed

1 ½ cups (375 mL) dry short tube pasta (such as ditalini)

½ tsp (2 mL) fresh ground pepper

8 skinless, boneless chicken thighs cut into ½-inch cubes

½ cup (125 mL) grated fresh parmesan cheese

Directions

In large sauce pan, heat canola oil over medium heat. Add celery, carrot and onion and sauté until tender. Add garlic and cook about 1 minute, stirring constantly.

Add broth, marinara sauce, chickpeas, kidney beans, pasta, pepper and bring to a boil.

Reduce heat to medium-low and simmer until pasta is tender, about 10-12 minutes. Add chicken to pan and cook 3-5 minutes, until chicken is cooked through.

Sprinkle with parmesan cheese and serve.

https://www.diabetes.ca/diabetes-and-you/recipes/chicken-and-chickpea-stew

https://freerecipenetwork.com/chicken-and-chickpea-stew/

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.