Moroccan chickpea and chicken stew

a good way to use up a leftover roast in a comforting spiced dish packed with vegetables

Total time to make : 1 hour Time to prep : 15 minutes

Time to cook : 45 minutes

Servings : 4


2 yellow onions, diced

1 tbsp olive oil

4 garlic cloves, diced

40g raisins or chopped dates

2 medium carrots, diced

2 x 400g tin diced tomatoes

1 x 400g can chickpeas, drained and rinsed

Leftover chicken, skin removed and shredded (I used one breast, one thigh)

1 courgette, cut into semi-circles

Large handful of green beans, trimmed and halved

Large handful of spinach.

2 tsp cumin

2 tsp cinnamon

1 tsp ground coriander

1/2 tsp chilli flakes


  1. In a deep saucepan on a medium-low heat, warm the olive oil and add the onions and the garlic, stirring until soft and translucent

  2. Add in the spice mix and mix through evenly, then add in raisins or chopped dates, carrots and tinned tomatoes, filling 2x of a just emptied tin of tomatoes with water and pouring it in too. Season with salt and pepper and stir well

  3. Bring to a gentle simmer, then turn down to a medium-low heat and cook for 15 minutes or until the carrot is tender

  4. Add in the chickpeas, courgette and green beans and cook for another 5-10 minutes until all of the vegetables are tender

  5. Finally, add in the shredded chicken and stir through for another 3 minutes on a low heat to warm

  6. Turn off the heat, stir through the spinach and leave to stand for a few minutes to wilt

  7. Serve topped with fresh parsley and flaked almonds, serve with a side of pitta

Nutritional Information

350 calories

33g protein, 32g carbs, 8g fat

Good to know:

  • Can be used either with no chicken/meat or with other types of roast meat, such as roast lamb shoulder

  • To Store, allow to come to room temperature and store in an airtight container in the fridge for up to 3 days or freezer for up to 3 months

Recent Posts

See All