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Spanish Chicken and Chickpea Stew

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Chicken Stock Pot
  • 2 chicken legs, bone in and skin removed
  • 2 tbsp olive oil
  • 1 medium onion, peeled and finely diced
  • 3 medium tomatoes, finely diced
  • 1 red pepper, deseeded and finely diced
  • 4 cloves of garlic, peeled and chopped
  • 1/2 tsp smoked paprika
  • 1 tbsp tomato paste
  • 800 grams cans chickpeas (drained)
  • 320 g basmati rice
  • 10 grams handful of fresh parsley, leaves picked and chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

776kcal

Energy (kJ)

3249kJ

Protein (g)

32.5g

Carbohydrate incl. fibre (g)

102.0g

Carbohydrate excl. fibre (g)

89.7g

Sugar (g)

5.6g

Fibre (g)

12.2g

Fat (g)

26.4g

Saturated fat (g)

5.6g

Unsaturated fat (g)

18.1g

Monounsaturated fat (g)

12.1g

Polyunsaturated fat (g)

5.8g

Trans fat (g)

0.1g

Cholesterol (mg)

85mg

Sodium (mg)

1065mg

Salt (g)

2.66g

Vitamin A (IU)

1982IU

Vitamin C (mg)

49.7mg

Calcium (mg)

127mg

Iron (mg)

7.33mg

Potassium (mg)

1008mg

Total

3104kcal

12996kJ

129.9g

407.8g

358.9g

22.3g

48.9g

105.7g

22.4g

72.3g

48.3g

23.2g

0.2g

340mg

4258mg

10.63g

7929IU

199.0mg

506mg

29.34mg

4031mg


  • 1 Boil the kettle. Measure out 800ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
  • 2 Pour it into a medium pan and bring to the boil. Add the chicken legs, then cover and reduce to a low heat. Simmer for 30 minutes, or until cooked through and falling off the bone.
  • 3 When there’s 15 minutes to go, heat the oil in a large saucepan, then add the onion, tomatoes, pepper and garlic. Cook gently until softened.
  • 4 Stir in the paprika and tomato paste, then drain and tip in the chickpeas. Stir well.
  • 5 Remove the chicken from the broth and set aside to cool.
  • 6 Add around 300ml of the broth to the stew, then cook over a medium-low heat until reduced.
  • 7 Meanwhile, return the pan of broth to the heat, add the rice and cook until tender, topping up with hot water so it’s about double the amount of water to rice.
  • 8 Use 2 forks to shred the meat off the bones.
  • 9 Stir the chicken and parsley leaves through the stew, then serve with the rice.