to the top of the page

Northern Pulse Growers Association

  Home  »  Pulse Growers Home »  Food & Health »  


Chicken and Chickpea Stew

Printer Friendly

1 T. canola oil                                                   
1 - 15 oz can chickpeas, rinsed
2 celery stalks, chopped                                     
1 - 15 oz can white kidney beans, rinsed
2 carrots, diced                                                   
1 ½ c. dry, short tubed pasta
1 onion, diced                                                      
8 skinless, boneless chicken thighs, cubed
4 c. chicken broth
½ c. grated fresh parmesan cheese
3 c. spaghetti sauce
Salt and pepper to taste

In a large sauce pan heat oil over medium heat, add celery, carrot and onion and sauté until tender. Add garlic and cook about 1 minute, stirring constantly. Add broth, spaghetti sauce, chickpeas, kidney beans, pasta, pepper and bring to a boil. Reduce heat to a medium-low and simmer until pasta is tender, about 10-12 minutes. Add chicken to pan and cook 5-8 minutes until chicken is done. Sprinkle with parmesan cheese and serve.

Nutrition Facts
Serving Size 
Servings Per Container 12
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4