Chicken, Chickpea and Vegetable Stew

Chicken, Chickpea and Vegetable Stew Recipe

Recipe by Sparky - Peas & Figs Resident Chef

This stew uses precooked chickpeas but you could use any tinned beans or alternatively use dried beans / peas you have precooked yourself.

The vegetables can be changed to whatever you have around. 

You could add richness and flavour by adding a glass or 2 of red wine with the tomatoes.




1. In a large saucepan brown the skin side of the chicken in a little olive oil. Remove and set aside.

2. Peel and chop all the vegetables leaving them nice and chunky. Add to the pan and fry over a high heat until they start to get a little colour.

3. Add the bay leaf, tomatoes, paprika and chickpeas and season with salt and pepper.

4. You may need to add a little water to make sure the vegetables are just covered with liquid.

5. Place the chicken thighs back in the stew cover with a lid and either simmer on the stove or place in an oven at 190°C / 374°F / gas mark 4 for about 35 minutes.

Food Tags


Preparation Time: 15mins

Cook Time: 45mins

Serves: 4 people


4 chicken thighs

1 large onion

2 carrots

1 turnip / swede

1 stick of celery

4 cloves of garlic

1 tin chickpeas

I tin tomatoes

1 bay leaf

A splash of olive oil

2 tsp smoked paprika (optional)

Salt (if using) and pepper


If you are worried about ensuring that chicken is cooked through there are several ways of testing it: buy a cheap meat thermometer and make sure it is at least 65°C at the bone or poke a knife into the thickest part and hold there for 10 seconds, remove and see if the tip is hot and whether the juices coming out are clear.