The chicken stew with chickpeas and pumpkin is a unique and simple dish that can be prepared in less than 40 minutes with just a few simple ingredients.
You can use dry chickpeas by soaking them the night before and then cooking them in a pressure cooker for 20 minutes, or the convenient canned chickpeas that always make our preparations easier.
You can also use the part of the chicken you like most; we particularly like to make it with boneless and skinless thighs, which add much more flavor than chicken breast.
Do you have turkey? Try preparing this stew with turkey thigh or breast and see how good it tastes.
Below I leave you other simple and delicious stew recipes, then let’s get right under the photo to discover how to prepare Chicken Stew with Chickpeas!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.75 lbs chicken breast
- 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 3.5 cups Delica pumpkin
- 10.6 oz cooked chickpeas, boiled (or canned)
- 1 leek (only the white part)
- 3.2 cups vegetable broth
- 2 pinches salt
- 1 teaspoon ground turmeric
- 1 pinch thyme
- to taste black pepper (ground)
How to prepare Chicken Stew with Chickpeas and Pumpkin
Brown the chicken: Cut the chicken breast into chunks, lightly flour them, and brown them in a pan with oil for about 5 minutes. Set aside on a plate.
Sauté: Finely chop the leek and sauté it in the same pan where you browned the chicken for 4 or 5 minutes, stirring often.
Add the pumpkin: Clean the pumpkin, cut it into cubes, and add it to the sauté then cook for at least 5 minutes.
Add chicken and broth: Add the browned chicken, the already hot vegetable broth, and the spices (turmeric, salt, pepper, thyme) and if you like, also a finely chopped fresh chili pepper.
Salt to taste.
Cooking: Cover and let cook for about 20-25 minutes, stirring occasionally, until the pumpkin is tender and begins to break apart.
Add the chickpeas: Towards the end, add the boiled chickpeas and continue cooking for another 5 minutes, serve the stew hot.
Storage, tips, and variations for Chicken Stew with Chickpeas and Pumpkin
The chicken stew keeps well in the refrigerator in an airtight container for 2 days.
You can also freeze it.
If you don’t like leeks or don’t have any at home, use a small onion 🧅 or a spring onion.
For a tasty variation, you can add other vegetables like kale 🌿 briefly boiled.
Other recipes
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