Stewed Chicken and Chickpeas
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 461 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 100 milligrams
- Sodium
- 369 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 10 grams
- Protein
- 52 grams
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 461 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 100 milligrams
- Sodium
- 369 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 10 grams
- Protein
- 52 grams
Ingredients
1 14-ounce can no-salt-added tomato sauce
1 15-ounce can chickpeas, drained and rinsed
1 small bell pepper (any color), thinly sliced
1/3 cup dried apricots, halved
2 cloves garlic, smashed
1/4 teaspoon garam masala or ground cinnamon, plus more for topping
Large pinch of red pepper flakes
Kosher salt
4 6-ounce skinless, boneless chicken breasts
1/4 cup low-fat (2 percent) Greek yogurt
Chopped fresh parsley, for topping (optional)
3 whole-wheat pitas, quartered
Directions
- Combine the tomato sauce, 1 cup water, the chickpeas, bell pepper, apricots, garlic, garam masala, red pepper flakes and 1/2 teaspoon salt in a large skillet and bring to a simmer over medium-high heat. Nestle the chicken in the tomato-chickpea mixture; reduce the heat to maintain a gentle simmer and cook, uncovered, turning the chicken once, until cooked through, about 20 minutes.
- Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste. Serve with the pita wedges.
