Recipes
Chickpea, Olive & Chicken Tomato Stew
Uses: chicken, garbanzo beans, canned tomatoes, black olives, couscous
Ingredients:
- 4 ounces cooked chicken, shredded
- 1/3 cup garbanzo beans, drained and rinsed
- 1/2 cup canned tomatoes
- 1 tablespoon sliced black olives
- 1/2 cup cooked couscous
- 1 teaspoon lemon juice
Instructions:
- If the chicken is raw, season it with garlic powder, oregano, black pepper, and a little lemon juice, then roast or pan-cook until it reaches 165°F. Let it rest and shred or chop it.
- In a small pot or pan, combine canned tomatoes, chickpeas, olives, and a splash of water.
- Season with oregano, paprika, cumin, garlic powder, and black pepper.
- Simmer for 5 minutes so the chickpeas soften and the sauce thickens.
- Add cooked chicken and simmer another 2 to 3 minutes until hot.
- Serve over couscous and finish with lemon juice.
Good for: A warm, saucy dinner inspired by Mediterranean chickpea stews.
Optional: Top with feta, tzatziki sauce, or chopped romaine.