Chicken and Chickpea Stew
- • 450g boneless, skinless chicken thighs cut into 1-inch pieces (excess fat trimmed) or 450g Chicken breasts, skinless raw cut into strips
- • 3/4 teaspoon pink Himalayan salt
- • 1/2 teaspoon black pepper
- • 3 tablespoons extra-virgin olive oil
- • 1 medium onion, diced (about 1 cup)
- • 1 red pepper diced
- • 3 cloves garlic, minced
- • 1/2 teaspoon ground cumin
- • 1/2 teaspoon ground coriander
- • 1/4 teaspoon ground cinnamon
- • Pinch crushed red pepper flakes, or more as needed
- • 2 x 400g can no-salt-added diced tomatoes, with their juices
- • One 15-ounce can low-sodium chickpeas, drained and rinsed
- • 1/2 cup water
- • 3 packed cups fresh baby spinach, coarsely chopped
- 1. Season the chicken all over with 1/4 teaspoon each of the salt and pepper.
- 2. Heat 2 tablespoons of the oil in a large, wide-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken and cook for about 4 minutes total, stirring once or twice until it has browned, then transfer it to a plate.
- 3. Add the remaining tablespoon of oil to the pot and reduce the heat to medium. Add the onion and cook for 5 minutes, stirring, until it has softened. Add the garlic and cook for 30 seconds, then stir in the cumin, coriander, cinnamon, crushed red pepper flakes and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- 4. Add the diced tomatoes with their juices, the tomato sauce, chickpeas and water. Bring to a boil, then reduce the heat to medium-low, cover and cook for 10 minutes.
- 5. Return the chicken with any accumulated juices to the pot; cover and cook for 8 to 10 minutes, until the chicken is tender and cooked through. Stir in the spinach and cook until it is wilted, 1 minute more. Taste, and add more crushed red pepper flakes, as needed.
- 6. Serve hot.