Hearty Chicken Chickpea Stew

This hearty tomato-based stew is a staple in our home every winter. It's light in calories and heavy in flavor and tastes just as good the next day.

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This cozy Hearty Chicken Chickpea Stew is a winter staple in our home. It’s hearty, tomato-based, and incredibly satisfying, without being heavy or high in calories.

Light on the wallet, easy on the waistline, and perfect for leftovers… what’s not to love?

Why You Should Make This Hearty Chicken Chickpea Stew

• Just 229 calories per serving
• Packed with protein and fiber
• Full of rich, savory flavor
• Freezer-friendly
• A cozy, frugal, family-friendly dinner
• Great for batch cooking and meal prep

What Is Chicken Chickpea Stew?

This thick stew combines tender chicken thighs, fiber-rich chickpeas, and ditalini pasta in a savory tomato broth. It’s a nutrient-dense, one-pot meal that keeps you full and satisfied, especially during chilly months.

What Ingredients Do I Need?

• Boneless, skinless chicken thighs
• Ditalini pasta
• Canned chickpeas, also known as garbanzo beans
• Marinara sauce
• Chicken broth
• Celery
• Carrots, celery and onion
• Garlic

How Long Does It Last?

Store in an airtight container in the refrigerator for up to 4 to 5 days. The flavors get even better after a day or two. The pasta will absorb some of the broth, so you may want to add more broth when you reheat it in the microwave or on the stove.

Can I Freeze Chicken Chickpea Stew?

Yes. This freezes well. For the best texture, undercook the pasta slightly before freezing.

• Freeze in individual portions
• Label with name and date
• Thaw overnight in the fridge or reheat gently on the stovetop

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Hearty Chicken Chickpea Stew

This hearty tomato-based stew is a staple in our home every winter. It’s light in calories and heavy in flavor and tastes just as good the next day.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Dinner, Soup

Diet: Dairy-Free, Freezer-Friendly, Low-calorie

Cooking Method: Stovetop

Calories: 229kcal

Author: Terry Hanly

Servings: 8

Ingredients

• Cooking spray
• 1 cup celery thinly sliced
• 3/4 cup carrot diced
• 1/2 cup onion chopped
• 3 garlic cloves minced
• 4 cups low-sodium chicken broth
• 3 cups marinara sauce I use Rao’s
• 1 14.5 oz can chickpeas, rinsed and drained (garbanzo beans)
• 3/4 cup uncooked ditalini
• 1/2 teaspoon ground black pepper
• 1 pound boneless skinless chicken thighs cut into bite-sized pieces

Instructions

• Heat a dutch oven over medium heat.
• Spray pot with cooking spray.
• Add celery, carrots, and onion to the pot and cook 10 minutes or until tender, stirring occasionally.
• Add garlic; cook 30 seconds, stirring constantly.
• Add broth, marinara sauce, chickpeas, ditalini and pepper. Bring to a boil.
• Reduce heat, and simmer 12 minutes or until pasta is tender.
• Add chicken to pot and cook 3 minutes or until chicken is done.

Nutrition

Calories: 229 kcalCarbohydrates: 29 gProtein: 20 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gCholesterol: 54 mgSodium: 699 mgPotassium: 722 mgFiber: 5 gSugar: 5 gVitamin A: 2482 IUVitamin C: 9 mgCalcium: 60 mgIron: 3 mg

More Hearty Soups and Stews to Try

Instant Pot Hamburger Soup Recipe

Healthy Chicken, Artichoke & Rice Soup Recipe

Easy & Healthy Chicken Taco Soup Recipe

Instant Pot White Turkey Chili Recipe – Dump & Go The Holy Mess

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