Spiced Chicken and Chickpea Stew with Za’Atar Pitas

This hearty stew brings together tender dark meat chicken, chickpeas and a fragrant blend of North African spices for a deeply satisfying meal. Simmered with crushed tomatoes, cumin and smoked paprika, the stew develops a rich, thick texture that coats every spoonful.

Serve it with warm pitas brushed with za’atar and sesame oil and finish each bowl with a dollop of yogurt, fresh cilantro and a drizzle of fiery harissa oil. It’s a comforting, flavor-packed dinner that comes together in under an hour.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the onion into ½-inch pieces. Pick the cilantro leaves from the stems; reserve the leaves and finely chop the stems.
2. In a large pot, heat a drizzle of olive oil over medium-high heat. Add the diced onion and chopped cilantro stems; cook, stirring occasionally, until slightly softened, about 2-3 minutes. Add the cumin, smoked paprika and half the garlic powder (reserve the rest for later). Cook, stirring, until fragrant, 30-60 seconds. Stir in the mushroom stock concentrates, crushed tomatoes, chickpeas (with their liquid), 1 teaspoon sugar and 1 teaspoon salt (for 4 servings, use 2 teaspoons sugar and 2 teaspoons salt). Bring to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until slightly thickened, 15-20 minutes.
3. While the stew simmers, prepare the harissa oil: In a small microwave-safe bowl, combine the harissa powder, remaining garlic powder, 3 tablespoons olive oil, ½ teaspoon salt and chili flakes to taste (for 4 servings, use 6 tablespoons olive oil and 1 teaspoon salt). Cover with plastic wrap and microwave until fragrant, about 1 minute. Stir to combine and set aside, covered.
4. Wrap the pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds. In another small bowl, mix the za’atar spice, sesame seeds, 3 tablespoons olive oil (6 tablespoons for 4 servings) and a pinch of salt. Lightly brush the warm pitas with the za’atar oil, then cut each pita into 4 triangles.
5. Once the stew has thickened slightly, use a potato masher or the back of a large spoon to gently mash about half the chickpeas to thicken the stew further. Taste and adjust seasoning with salt and pepper if needed.
6. Divide the stew among bowls. Top with fresh cilantro leaves, a dollop of yogurt and a drizzle of the harissa oil. Serve with the za’atar-spiced pitas and any remaining za’atar oil on the side for dipping.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, this recipe uses canned chickpeas (including their liquid) for convenience.

What can I substitute for harissa powder?

You can use a mix of chili powder, cumin and a pinch of cayenne as a substitute.

Is this stew gluten-free?

The stew itself is gluten-free, but the pitas contain wheat. Serve with gluten-free bread if needed.