Chickpea and chicken ragout is a great, satisfying dish that will brighten your table and add essential fiber to your diet. Chickpeas, beans, lentils help to normalize blood sugar levels, lower cholesterol levels and help prevent cardiovascular diseases.
It is necessary
- - 1 tbsp. a spoonful of rapeseed oil;
- - 2 finely chopped celery stalks;
- - 2 carrots, chopped;
- - 1 chopped onion;
- - 2 finely chopped garlic cloves;
- - 1 liter of unsalted chicken broth;
- - 750 ml tomato sauce;
- - 540 ml of washed and dried chickpeas;
- - 540 ml canned white beans;
- - 375 ml dry pasta (it is better to take small tubes);
- - ½ teaspoon of ground pepper;
- - 8 skinless and boneless chicken thighs, cut into small cubes;
- - ½ cup grated Parmesan cheese.
Instructions
Step 1
From the above number of foods, you will have 12 servings. If you want to reduce the number of servings, just use 2-3 times less of the required ingredients. Instead of canned beans, you can take fresh beans, in this case, you need to boil them in advance until half cooked, and then add to the stew.
You need to take a large saucepan, heat rapeseed oil in it, add celery, chopped carrots and onions. Fry over medium heat until tender. After that, add the garlic and, stirring constantly, keep the vegetables on the fire for about another minute.
Step 2
Then pour the broth into a saucepan, add the tomato paste, add the chickpeas, canned beans, pasta, pepper and bring to a boil.
Reduce heat and simmer on the stove until the pasta is tender. This will take 10-12 minutes. Add chicken to the pot and cook for another 5-8 minutes until tender.
Step 3
Remove the pan from the heat, let the stew "rest" a little and cool. Ideally, the stew should stand during the night, if there is no time to wait, then an hour will be enough. Spoon the resulting chickpea and chicken stew into bowls.
Decorate the dish with grated Parmesan and herbs, you can serve it to the table. You can also serve garlic or cheese croutons with the stew.
