Chickpea Stew with Roasted Chicken

By Beckylynn

Ingredients

• 4 cups cooked chickpeas or canned chickpeas, drained
• 2 cups stock (chicken or vegetable) or water
• salt and freshly ground pepper
• 4 tbsp olive oil
• 4 chicken pieces, about 1 pound, preferably legs or thighs (optional)
• 2 small eggplants or medium zucchini, chopped
• 1 lb fresh mushrooms (any kind), trimmed and sliced
• 1 large onion, chopped
• 1 carrot, chopped
• 1 tbsp minced garlic
• 1 tsp minced fresh ginger
• 1 tsp ground coriander
• 2 tsp ground cumin
• 2 cups peeled, seeded, chopped tomato (canned is fine; don't bother to drain)
• chopped fresh cilantro or parsley

Details

Servings 1
Preparation time 10mins
Cooking time 75mins
Adapted from recipes.menshealth.com

Preparation

Step 1

1.

Preheat the oven to 400°F. On the stove, warm the chickpeas in a large pot with the stock; sprinkle with some salt and pepper. Simmer.

2.

Put 3 tablespoons of olive oil in a large, deep skillet over medium heat. Add the chicken, sprinkle it with salt and pepper, and brown it well on all sides, about 10 minutes. Transfer the chicken to a small roasting pan; set aside.

3.

Pour off all but 3 tablespoons of the fat. Return the skillet to medium heat and add the eggplant or zucchini and the mushrooms, along with some salt and pepper. Cook until they're tender, 15 to 20 minutes. Remove them from the pan with a slotted spoon and set aside. Put the chicken in the oven.

4.

Add a tablespoon of oil to the skillet, still over medium heat, and then the onion and carrot. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic, ginger, coriander, cumin, and tomato and cook for another 5 minutes, stirring occasionally and scraping the bottom of the pan to loosen any brown bits. Add the mixture to the simmering chickpeas along with the reserved eggplant or zucchini and mushrooms.

5.

When the chicken has been cooking for about 15 minutes, check for doneness. (The juices will run clear if you make a small cut in the meat near the bone.) When the vegetables are tender, put the chickpeas and the vegetables on a large, deep platter; top with the chicken, and drizzle with its juices. Then garnish with parsley or cilantro and serve.