Mediterranean Chicken and Chickpea Stew with Asian Rice Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Hearty stew of chicken, chickpeas, and vegetables served over Asian rice noodles with a Mediterranean herb garnish. This mediterranean-inspired one pot (vegetarian-friendly, gluten-free) ready in about 45 minutes pairs chicken breast, chickpeas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken breast
• 1 can chickpeas
• 1 cup carrots
• 1 cup zucchini
• 8 oz rice noodles
• 1 cup tomato sauce
• 2 tbsp olive oil
• 2 tbsp fresh parsley

Instructions

1. Step 1: Cut the chicken breast into 1-inch cubes and dice the carrots and zucchini into 1/2-inch pieces. Heat 2 tbsp olive oil in a large pot over medium-high heat, then add the chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Tip: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safety.
2. Step 2: Add the diced carrots and zucchini to the pot, stirring to coat with the oil. Cook for 3-4 minutes until the vegetables begin to soften. Pour in 1 cup tomato sauce and 1 can chickpeas (with their liquid), stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.
3. Step 3: Cover the pot and let the stew simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender. Tip: If the stew becomes too dry, add 1-2 tbsp water to maintain moisture.
4. Step 4: Meanwhile, cook the rice noodles according to package instructions. Typically, this involves boiling 8 oz noodles in a large pot of salted water for 6-8 minutes, or until al dente. Drain the noodles, then rinse under cold water to stop the cooking process and prevent them from sticking.
5. Step 5: Once the stew is ready, ladle it into serving bowls. Top each portion with a generous sprinkle of fresh parsley (about 1/4 cup total), and serve the cooked rice noodles alongside. Tip: For extra flavor, drizzle a small amount of olive oil over the noodles before serving.