Middle Eastern Chickpea and Chicken Tagine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A fragrant, slow-cooked stew of tender chicken, chickpeas, and spiced tomatoes in a richly flavored sauce. This middle eastern-inspired chicken ready in about 60 minutes pairs cubed chicken thighs, (15 oz), drained chickpeas, chopped tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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

• 1.5 lbs, cubed chicken thighs
• 1 can (15 oz), drained chickpeas
• 2 cups, chopped tomatoes
• 2 tbsp olive oil
• 1 large, diced onion
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and golden.
2. Step 2: Add 1.5 lbs cubed chicken thighs and cook for 5 minutes, stirring occasionally, until browned on all sides.
3. Step 3: Stir in 2 cups chopped tomatoes, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
4. Step 4: Add 1 can drained chickpeas and 2 cups water. Cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.