February 12, 2012

Bon Appetit Chickpea Stew

In the last couple of months I have been trying diligently to add more beans into my family's diet. When I first met my husband he ate lots of meat and very little fruits and vegetables. Over the last almost nine years I have slowly been adding more beans and vegetarian meals into his diet. Now he is the point that we have at least one vegetarian meal a week and he eats them happily. Beans have been harder than tofu and pasta dishes to convince my husband to eat. He grew up on pinto beans and will eat them happily, but other types of beans can be hit or miss. As I was flipping through a recent issue of Bon Appetit Magazine I can across a recipe for Chickpea Stew, which looked like a perfect blend of beans and chicken thighs and promised to be filling.

This recipe has 13 ingredients. It takes 45 minutes of total time, 25 minutes of which is active and makes four servings. I had no problems finding any of the ingredients at my local grocery store and made no ingredient modifications. I did use more than two chicken thighs suggested by the recipe. I thighs that I purchased at the store were on the small side and in order to get the full flavor from the thighs I used three thighs, instead of two. Additionally, I used slightly more bread cubes than the recipe called for since my family loves country bread. I followed the remainder of the recipe as written.

I found this stew to be very filling and made more than the four servings suggested by the recipe. I was very proud of my husband for trying this soup and he ended up really liking it. He liked the stew so much that he ate all the leftovers the next day for lunch. My two boys are huge chickpea fans and ate their whole servings quickly. The finished stew is a little on the spicy side for young or sensitive taste buds, so I added Greek yogurt to my son's servings. Overall, a great way to add more beans into your family's diet and easy to prepare.

For the recipe go to Chickpea Stew.
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