If you need a hearty, warming dinner that relies on pantry staples and comes together in under an hour, look no further than this Tomato-Based Chicken and Chickpeas.
It is a straightforward, spiced stew that balances savory chicken with the earthy texture of chickpeas.
Why This Tomato-Based Chicken and Chickpeas Works
This dish relies on a simple layering of flavors. By browning the chicken first, you build a base of flavor in the skillet that carries through the entire broth.
The combination of ras el hanout and harissa provides a gentle, aromatic heat without requiring a long list of complicated spices.
Ingredient Notes
Chicken: Use any 8 chicken pieces you prefer, such as thighs or drumsticks, as they stay tender during the simmer.
Ras el hanout: This spice mix is the heart of the stew; if you cannot find it, ensure your pantry is stocked with a quality blend.
Harissa: A little goes a long way, so start with the measured amount and adjust only if you prefer more heat.
Chickpeas: Use canned chickpeas for convenience; just be sure to drain them well before adding them to the pot.
Tomato-Based Chicken and Chickpeas
Tomato-Based Chicken and Chickpeas
This warming stew features tender chicken and chickpeas simmered in a fragrant, spiced tomato broth. It is an easy, flavorful meal perfect for a cozy weeknight dinner.
Place a skillet over medium heat and heat the oil.
Brown the chicken pieces for 4 to 5 minutes on each side.
Stir in the garlic, spices, salt, tomato paste, and harissa.
Cook for 2 to 3 minutes.
Pour in the stock and heat until it begins to boil.
Lower the heat and simmer for 32 minutes.
Stir in the chickpeas and cook for 10 to 12 minutes, until the stew thickens.
Adjust the seasoning to taste and serve.
Keyword Tomato-Based Chicken and Chickpeas
Tima’s Tips
Pat the chicken dry before browning so it sears instead of steaming, which gives the stew a deeper flavor.
Serving Suggestions
This stew is excellent served over a bed of fluffy couscous or with a side of warm flatbread to soak up the spiced broth.
Variations
Finish with a squeeze of fresh lemon juice right before serving to brighten the flavors.
Add a handful of freshly chopped cilantro or parsley for a pop of color and freshness.
Serve with a dollop of plain yogurt on top to balance the spices.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until warmed through.
Common Questions I Get
Can I use chicken breast instead of bone-in pieces?
You can, but keep in mind that chicken breast cooks much faster and may dry out during the long simmer time.
Is this stew very spicy?
The harissa provides a mild, aromatic warmth rather than intense heat, but you can always reduce the amount if you are sensitive to spice.
Can I make this ahead of time?
Yes, this stew often tastes even better the next day after the flavors have had time to meld in the refrigerator.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
