Roasted Chicken and Chickpea Stew - mds.CulinaryMedicine.org

Name: Roasted Chicken and Chickpea Stew - mds.CulinaryMedicine.org
Ingredients: 3 tsp Olive oil (divided); 3 medium White or yellow onions (sliced); 2 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed); 4 cups No salt added vegetable stock (or no salt added chicken stock); 1/2 tsp Salt; 1 Tbsp Dried or rubbed sage (rubbed sage is best); 2 tsp Paprika; 1 tsp, leaves Dried thyme; 1 tsp Ground coriander; 8 ounces Crimini mushrooms (quartered); 2 large Carrots, raw (peeled and cut into 1/4 inch disks); 16 ounces Boneless, skinless chicken thighs (left whole)

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This recipe for Roasted Chicken and Chickpea Stew tastes like your Grandma's Sunday roast chicken dinner in a bowl. Warm, hearty, and filling, plus makes great leftovers for later in the week!

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Ingredients

3 tsp Olive oil (divided)
3 medium White or yellow onions (sliced)
2 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed)
4 cups No salt added vegetable stock (or no salt added chicken stock)
1/2 tsp Salt
1 Tbsp Dried or rubbed sage (rubbed sage is best)
2 tsp Paprika
1 tsp, leaves Dried thyme
1 tsp Ground coriander
8 ounces Crimini mushrooms (quartered)
2 large Carrots, raw (peeled and cut into 1/4 inch disks)
16 ounces Boneless, skinless chicken thighs (left whole)