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.
Calories: 229kcal
Servings:
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
