Ancho chicken and chickpea stew

Total Time
1 hr 15 min
15 min
40 min


Cooking spray

3 spray(s)

Uncooked onion

1 medium, quartered

Uncooked butternut squash

4 cup(s), cubed, peeled, cubed


4 clove(s), unpeeled

Ground cumin

2 tsp

Dried oregano

1½ tsp

Sun-dried hot chile pepper

2 item(s), ancho variety

Hot water

1 cup(s), boiling

Uncooked boneless skinless chicken breast

10 oz, (2 5-ounce breasts)

Chicken broth

2 cup(s)

Bay leaf

2 leaf/leaves

Canned diced tomatoes

14½ oz

Kosher salt

½ tsp, or to taste

Black pepper

¼ tsp

Canned chickpeas (garbanzo beans)

15½ oz, rinsed and drained


4 Tbsp, chopped


1 item(s), cut into 4 wedges


  1. 1 Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
  2. 2 Cut 3/4 of the onion into 1/2-inch wedges and place on prepared pan. Add squash and garlic to pan; lightly spray vegetables with olive oil nonstick spray. Sprinkle with cumin and oregano and toss to coat. Spread in single layer and roast, stirring once, until softened and lightly browned, about 25 minutes.
  3. 3 Meanwhile, place chiles in small bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain chiles and discard water. Discard stem and seeds and finely chop chiles.
  4. 4 Meanwhile, chop remaining 1/4 onion and place in large saucepan. Add chicken, broth, and bay leaves; bring to boil over medium-high heat. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Transfer chicken to plate with slotted spoon; set chicken aside. Remove and discard bay leaves; set broth mixture aside.
  5. 5 Squeeze garlic from skins into blender. Add squash, roasted onion, chiles, tomatoes, reserved broth mixture, salt, and pepper; puree. Return to saucepan.
  6. 6 Shred chicken using 2 forks; add to saucepan. Stir in chickpeas. Set over medium heat and cook, stirring occasionally, until heated through, about 5 minutes. Season to taste with additional salt, if desired.
  7. 7 Ladle stew evenly into 4 bowls; sprinkle with cilantro and serve with lime wedges.
  8. Serving size: (1 3/4 cups)