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    You are in: Home / Recipes / Chicken, Tomato and Spinach Stew With Chickpeas Recipe
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    Chicken, Tomato and Spinach Stew With Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Bunkabihari's Note:

    I created this one afternoon when I wanted to make something hearty and flavorful for my Marine husband who had spent the week in the field. The flavor base comes from a sauce in Deborah Madison's Vegetarian Cooking for Everyone.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the chicken

    For the stew base

    For the stew

    Directions:

    1. 1
      Place chicken in large dutch oven or stock pot.
    2. 2
      Pour water into pot and add whole garlic cloves and quartered onion.
    3. 3
      Bring to a boil and cook chicken, covered, turning periodically,for about 15 minutes or until the meat is firm but juicy and has no pink in the middle.
    4. 4
      While the chicken is cooking combine all ingredients for stew base and whisk together until entirely incorporated. Set aside.
    5. 5
      While chicken is cooking par cook the pasta (about 7 minutes) and set aside.
    6. 6
      When the chicken is done turn off the heat and allow to cool, uncovered for about 10 minutes.
    7. 7
      Place a large bowl in the sink with a clean strainer over it. Pour the contents of the pot into the strainer. If you like, transfer the broth into a clean bowl and set aside. Allow the chicken to continue cooling until you can comfortably handle the pieces and then hand pull the breast and thighs.Set the meat aside.
    8. 8
      Place the dutch oven or stockpot on medium heat and add the reserved stew base, chickpeas and diced tomatoes. Cook for about 8 minutes or until the sauce has thickened a bit and the tomatoes have lost their raw taste.
    9. 9
      Add the par cooked pasta to this mixture and cook for about 2 minutes.
    10. 10
      . Add the reserved chicken and cook for another 2 minutes.
    11. 11
      Add the spinach leaves, cover and cook until just wilted. About 2 minutes.
    12. 12
      Adjust seasoning with salt and pepper to taste.
    13. 13
      Serve as is in deep bowls with shaved Parmesan or Asiago and a crisp salad.

    Ratings & Reviews:

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    Nutritional Facts for Chicken, Tomato and Spinach Stew With Chickpeas

    Serving Size: 1 (1002 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 755.8
     
    Calories from Fat 225
    29%
    Total Fat 25.0 g
    38%
    Saturated Fat 4.3 g
    21%
    Cholesterol 215.5 mg
    71%
    Sodium 1341.4 mg
    55%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 11.0 g
    44%
    Sugars 5.5 g
    22%
    Protein 73.1 g
    146%

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