Chicken and Chickpea Stew

Clock Icon 1 hour, 5 mins |
Servings: 6 litres |
Prep: 30 mins |
Cook: 35 mins

Ingredients

  • 1 tbsp (15 mL) canola oil
  • 2 celery stalks, chopped
  • 2 carrots, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cup (1 L) low sodium chicken broth
  • 3 cup (750 mL) spaghetti sauce
  • 1-19 oz  can (540 mL) chickpeas, rinsed and drained
  • 1-19 oz  can (540 mL) white kidney beans, rinsed and drained
  • 1 1/2 cup (375 mL) dry short tube pasta (tubetti)
  • 1/2 tsp (2 mL) pepper
  • 8 skinless, boneless chicken thighs cut into 1/2 inch cubes
  • 1/2 cup (125 mL) grated fresh parmesan

Method

  1. In large saucepan heat oil over medium heat. Add celery, carrot and onion and sauté until tender. Add garlic and cook about 1 minute, stirring constantly.
  2. Add broth, spaghetti sauce, chickpeas, kidney beans, pasta, pepper and bring to a boil.
  3. Reduce heat to low-medium and simmer until pasta is tender, about 10-12 minutes. Add chicken to pan and cook 5-8 minutes until chicken is done.
  4. Sprinkle with parmesan cheese and serve.

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