Chicken and chickpea stew

Hearty, chunky chicken and chickpea stew in a white bowl.

Rich in protein and fiber, chickpeas are a versatile ingredient that can enliven a variety of dishes. In this hearty chicken and chickpea stew, we've added even more flavor with chorizos, cilantro and corn. Serve this protein-packed soup with crusty bread for a fast, filling and flavorful meal the whole family will enjoy.

Yield: 6 servings
Nutrition facts: Per serving: 454 calories, 19 g fat, 39 g carbohydrates (6.9 g fiber), 34 g protein, 981 mg sodium

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3 Tbsp. olive oil
1½ lb. skinless, boneless chicken thighs, cut into 1½ in. pieces
½ tsp. salt
1 large onion, coarsely chopped
3 cloves garlic, finely chopped
2 dried chorizos (3½ oz. total), thinly sliced
2 tsp. cumin
1 tsp. oregano
½ tsp. cayenne pepper
1 can (28 oz.) no-salt-added whole tomatoes
2 cans (15 oz. each) chickpeas, rinsed and drained
½ cup packed cilantro sprigs, finely chopped
2 cups frozen corn kernels, thawed


  1. Preheat oven to 350°F. In 5 quart Dutch oven, heat 2 Tbsp. oil over medium-high heat. Sprinkle chicken with salt. Cook, in batches, until golden, about 5 minutes. Transfer to plate.
  2. Add remaining 1 Tbsp. oil, onion and garlic to pan. Reduce heat to medium and cook, stirring frequently, until tender, about 7 minutes.
  3. Stir in chorizos, cumin, oregano and cayenne. Stir in tomatoes; break up with spoon. Add chickpeas, half of cilantro and chicken; bring to a boil. Cover and bake 25 minutes.
  4. Stir in corn and bake 5 minutes. Stir in remaining cilantro.
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