Easy Chicken Shawarma Stew with Chickpeas
This hearty chicken shawarma stew combines tender chicken thighs, chickpeas, potatoes, and carrots in a warmly spiced tomato broth. Finished with fresh lemon and parsley, it’s a cozy one-pot dinner perfect for serving with warm pita and garlic sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Category: Dinner, DINNER | SOUP
- Method: STOVETOP
- Cuisine: Middle Eastern Inspired
- Diet: Dairy-Free
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- 2½ tablespoons shawarma seasoning, divided
- 1 teaspoon fine sea salt, divided, plus more to taste
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 2 medium carrots, sliced into thick coins
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3 cups low-sodium chicken broth, plus more as needed
- 12 ounces Yukon Gold potatoes, cut into ¾-inch pieces
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons fresh lemon juice, plus more to taste
- ¼ cup chopped fresh parsley
- Optional for serving: plain Greek yogurt, toum garlic sauce, pickled red onions, lemon wedges, and warm pita
Instructions
- Pat the chicken dry with paper towels. Toss with 1½ tablespoons shawarma seasoning and ½ teaspoon salt.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the chicken in two batches, cooking for about 2 minutes per side. Transfer to a plate. Use a little of the remaining oil as needed to prevent sticking. The chicken will finish cooking in the stew.
- Reduce the heat to medium. Add the remaining olive oil, onion, and carrots. Cook for 5–6 minutes, stirring occasionally, until the onion begins to soften. Add a splash of broth if the browned bits on the bottom begin to get too dark.
- Stir in the garlic, tomato paste, and remaining 1 tablespoon shawarma seasoning. Cook for 1 minute, stirring constantly.
- Add the diced tomatoes and chicken broth, scraping the bottom of the pot to release the browned bits. Stir in the potatoes, chickpeas, remaining ½ teaspoon salt, and chicken with any accumulated juices.
- Bring to a gentle boil, then reduce the heat to a low simmer. Partially cover and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
- For a thicker stew, simmer uncovered for another 5 minutes. For a thinner consistency, stir in additional broth as needed.
- Remove from the heat and stir in the lemon juice and parsley. Taste and adjust the salt and lemon juice. Serve warm with your choice of toppings and sides.
Notes
- Seasoning: If your shawarma seasoning contains salt, reduce the added salt and adjust after simmering.
- Thickness: Mash a small scoop of cooked chickpeas and potatoes against the side of the pot, then stir into the broth for a thicker consistency.
- Heat: Add ¼ teaspoon cayenne with the spices for a spicier stew.
- Optional greens: Stir in a few handfuls of baby spinach during the final 2 minutes of cooking.
- Dairy-free serving: Use toum instead of Greek yogurt and check prepared ingredient labels.
- Storage: Refrigerate within 2 hours in shallow airtight containers. Keep refrigerated for 3–4 days or freeze for up to 3 months. Potatoes may soften after freezing.
- Reheating: Thaw overnight in the refrigerator, then reheat on the stovetop to 165°F, adding broth as needed. Add fresh toppings after reheating.
Find it online: https://www.firsthomelovelife.com/chicken-shawarma-stew/