Chicken with Chickpeas stew

Chicken with Chickpeas stew is a very popular dish in Syria and the Levant area, Lebanon, Jordan and Palestine. It is often flavored with spices that are frequently used in Middle Eastern dishes like turmeric, cinnamon, tomato sauce, cumin and coriander.

A traditional Syrian stew of Chicken with Chickpeas is considered a staple food and is very rich in benefits because it contains all nutrients, in addition to its wonderful taste.

This stew of fragrant, tender pieces of chicken thigh, chickpeas, and spice-infused tomato sauce.



2 kg boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces

2 medium onions, finely chopped

4 garlic cloves, crushed

4 tablespoons butter

¼ cup  finely chopped fresh coriander

1 can chickpeas, drained, rinsed

3 tablespoons tomato paste

2 teaspoons salt or to taste

1 teaspoon freshly ground pepper

¼ teaspoon chili powder

2 cups water


1-In a large, heavy frying pan, heat butter over medium heat  and flip chicken pieces. Set chicken aside.

2-Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, then add garlic and coriander and cook for two to three minutes, until garlic is fragrant but not browned.

3-Add chicken, chickpeas, water, tomato paste mixture, salt, pepper and chili powder, stirring to combine ingredients.

4-Bring mixture to a boil, then reduce heat to low, cover and simmer for 30 minutes, stirring occasionally, until chicken is become tender.

5- Serve hot over rice, sprinkled with fresh chopped coriander.


Lara Khouli