One-Pot Smoky Chicken and Chickpea Stew
A hearty one-pot stew combining tender chicken thighs with smoky paprika and protein-packed chickpeas in a rich tomato base. This mediterranean-inspired one pot ready in about 40 minutes pairs boneless skinless chicken thighs, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 boneless skinless chicken thighs
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 can (14.5 oz) canned diced tomatoes
- 1 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1.5-inch pieces and brown for 5-6 minutes until golden on all sides, then remove and set aside.
- Step 2: In the same pot, add 1 medium diced yellow onion and sauté for 4 minutes until softened and translucent. Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
- Step 3: Return the chicken to the pot and add 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Stir well, bring to a simmer, cover, and cook for 20 minutes until chicken is tender and sauce thickens.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley for brightness. Serve warm with crusty bread or rice.
Frequently asked questions
How long does One-Pot Smoky Chicken and Chickpea Stew take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Smoky Chicken and Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Smoky Chicken and Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Smoky Chicken and Chickpea Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Smoky Chicken and Chickpea Stew?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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