Chicken and Chickpea Stew (Middle Eastern)

Points® value

Meal Items

cooking spray

1 spray(s)


½ cup(s), (sliced)


1 small clove(s), (minced)

table salt

¼ tsp

black pepper

¼ tsp

ground cinnamon

¼ tsp

cumin seeds


red pepper flakes

tsp, (crushed)

canned diced tomatoes

1 cup(s)

fat free chicken broth

½ cup(s)

cooked skinless boneless chicken thigh

3 oz

canned chickpeas

¼ cup(s), (drained and rinsed)


Coat a medium-size pot with cooking spray; heat over medium-high heat. Add onion and garlic and sauté for 5 minutes, stirring frequently. Add salt, pepper, cinnamon, cumin and red pepper flakes; sauté for 30 seconds more. Add remaining ingredients and simmer for 10 minutes. (INGREDIENT SWAP OPTIONS: Make this dish vegetarian! Use vegetable broth instead of chicken broth, leave out the chicken thigh and add an extra 1/4 cup of chickpeas instead. Then top the stew with a tablespoon of fat-free plain yogurt just before serving.)