Greek Chicken and Chickpea Stew is a simple, healthy, and flavorful meal that comes together easily. Using simple ingredients you likely have stowed away in the fridge and pantry, you can have a cozy meal on the table in under an hour.
Many traditional Greek meals are made from humble ingredients. If you are Greek yourself or a fan of Greek cooking, you know legumes feature front and center in so many staple meals in a Greek kitchen. Fasolada (Greek White Bean Soup), Greek Lentil Soup (Fakes), and Greek Chickpea Soup (Revithosoupa) are just a few examples of this. This Greek Chicken and Chickpea Stew is another.
Loaded with nutritious ingredients, this Greek Chicken and Chickpea Stew is the perfect way to nourish your body in the most comforting and delicious way. It is also loaded with protein (from both the chickpeas as well as the chicken) and nutrient-rich vegetables. Everything simmers together in a delicious tomato sauce and is ready in about 45 minutes.
Why we love this recipe
- It’s delicious and nutritious.
- The dish is easy to put together.
- You can make this whole meal using staple ingredients.
- You can easily change things up to suit your own tastes or ingredients you have on hand. You can add different veggies like spinach, for example. You could also make a variation of this dish using a different canned bean.
Ingredients in Greek Chicken and Chickpea Stew
- Olive oil: A staple in Greek cooking, olive oil is used to help brown the chicken and saute the veggies.
- Chicken thighs: Skinless chicken thighs are used in this recipe. You can use bone-in or boneless thighs. I like thighs for this dish because they are moist and tender. If you wish to substitute a different cut, chicken drumsticks of even leg quarters could be used instead.
- Vegetables: Carrots, red bell pepper, celery, onion, and garlic.
- Tomato sauce: I love using my parents’ homemade tomato sauce for this recipe but any good quality tomato sauce can be used for this recipe. Tomato passata can also be substituted if needed.
- Chickpeas: Canned chickpeas make this dish super easy to bring together for a weeknight meal. If you wish to, however, you can prepare dried chickpeas using your preferred method and then add the cooked chickpeas into the dish in the final minutes of cooking.
- Herbs and Seasoning: Salt, pepper, and fresh parsley.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Greek Chicken and Chickpea Stew
- Brown chicken. In a large pot, heat the olive oil over medium high heat. Season the chicken with salt and pepper and add the chicken thighs to the pot. Brown them on both sides (about 3-4 minutes on each side).
- Saute veggies. Add the carrots, red pepper, celery, and onion to the pot and saute for a few minutes. Add the garlic and saute one additional minute.
- Cook in tomato sauce. To the pot, add the tomato sauce and water. Allow the chicken and vegetables to cook for about 20 minutes, stirring occasionally, or until the chicken is cooked through and the vegetables are tender. If the chicken is cooked through but the veggies need more time, remove the chicken and allow the veggies to cook until they reach your desired tenderness. [Note: If needed, add more liquid if too much has cooked off.]
- Add chickpeas and season. Add the chickpeas and parsley to the pot and cook for 5 more minutes. Taste the stew and season with salt and pepper as needed.
Recipe variations
Add or swap in veggies. You can easily add more vegetables to this dish to make it even more nutritious or just swap the ones listed in the recipe with something you prefer more. Spinach, leeks, zucchini, and eggplant are just some options.
Use a different bean. While this dish features chickpeas (aka garbonzo beans), you can easily swap out the chickpeas for another bean like kidney beans or navy beans.
Make it vegetarian. You can easily make this dish vegetarian by omitting the chicken. If you do this, I recommend adding a flavorful vegetable broth to the stew instead of the water in this recipe.
Storing leftovers
Once cooled, leftover stew can be placed in an airtight container and stored in the fridge for a few days.
To reheat, add the leftovers to a pot and heat over medium heat until heated through. You will likely need to add more water to the dish while reheating.
For more healthy Greek dishes, check out:
Greek Okra Stew Recipe (Bamies Latheres)
Spanakorizo Recipe (Greek Spinach and Rice)
Fasolakia (Greek Green Beans)
Psari Plaki (Greek Baked Fish)
Did you love this recipe? Please consider leaving us a comment and a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below.
Don’t forget to keep up with us on Facebook, Instagram, and Pinterest!
Greek Chicken and Chickpea Stew
Ingredients
- 3 tablespoons olive oil
- 4-6 chicken thighs skinless
- 2 medium carrots chopped
- 1 medium red pepper chopped
- 1 rib celery chopped
- 1 medium onion diced
- 1 clove garlic minced
- 2 cups tomato sauce
- 4 cups water
- 1 can chickpeas drained
- 2 tablespoons parsley
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium high heat. Season the chicken with salt and pepper and add the chicken thighs to the pot. Brown them on both sides (about 3-4 minutes on each side).
- Add the carrots, red pepper, celery, and onion to the pot and saute for a few minutes. Add the garlic and saute one additional minute.
- To the pot, add the tomato sauce and water. Allow the chicken and vegetables to cook for about 20 minutes, stirring occasionally, or until the chicken is cooked through and the vegetables are tender. If the chicken is cooked through but the veggies need more time, remove the chicken and allow the veggies to cook until they reach your desired tenderness.[Note: If needed, add more liquid if too much has cooked off.]
- Add the chickpeas and parsley to the pot and cook for 5 more minutes. Taste the stew and season with salt and pepper as needed.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
