You can make this quick Chicken and Chickpea Stew Recipe with tomatoes on a stove, in a slow cooker, or Instant Pot. Best of all, turn this into a healthy freezer meal (instructions included) for busy families!

Want more freezer meals? Why not check out my Instant Pot white chicken chili, crockpot buffalo chicken chili, quinoa and beef stew, or this compiled list of healthy freezer meals!

Reading: Chicken and chickpea stew slow cooker

Table of Contents

Chicken and Chickpeas Stew

I always-always tell people when asked how I manage to cook healthy while raising 2 kids and running a business, that key to success is to cook big pots of soup and stew, stir fry and other types of throw together one pot meals. Alongside Tex-Mex chicken and zucchini, Instant Pot pot roast, crockpot turkey chili, and chicken stew, is this delicious chicken and chickpea stew!

Healthy meals that are affordable because many times anything can go in that pot, quick because chop-chop and it doesn’t have to be perfect. And because you open the fridge or freezer and leftovers are staring at you!

Stew Ingredients:

Meals like ground turkey stew, soba noodle stir fry, and one pan quinoa chicken chili. Many days I spend working in front of the computer and taxiing boys to hockey after school, throwing dinners in 30 minutes or less in the evening.

That’s why this chicken and chickpeas stew is great, using the simplest ingredients you could only imagine:

Boneless and skinless chicken breast (just a pound to make meat more of a side than main ingredient)
Tomatoes (you can use canned diced)
Quinoa and cooked chickpeas for protein and healthy carbs boost
Bell peppers that are so in season right now
And tahini paste. That 1/2 cup of tahini changes everything for this stew!

How to Make Chicken and Chickpea Stew

Chicken Chickpea Stew ingredients including chickpeas, chicken breast, tahini, onion, garlic tomatoes, quinoa, red peppers

Preheat large dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic.
Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves; stir, cover and cook on low for 20 minutes.
Turn off heat; add tahini and herbs, stir and let stand for a couple minutes.

How to Make a Freezer Meal

Before freezing (slow cooker): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to a gallon size resealable plastic bag with other ingredients (minus tahini and herbs) to freeze.
Instant Pot: Freeze all ingredients (minus water/broth, tahini and herbs) in a gallon size resealable plastic bag. Cook from frozen with 2 cups water or any low sodium broth on High pressure for 20 minutes. Quick release.
Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 2 cups water or any low sodium broth on Low for 8 hours or on High for 4 hours.
After cooking: Add tahini and herbs, stir and let stand for a couple minutes.

Tip: Please note this is large meal, so if you are cooking in anything other than 8 quart Instant Pot (I have one) then freeze in 2 bags or 2 containers. For 8 Quart Instant Pot, freeze the bag standing upright, then it fits and the lid will close.

Check out my full list of 20 healthy freezer meals. I’m obsessed!