Chicken, Vegetable & Chickpea Stew

Chicken, Vegetable & Chickpea Stew – One-Pot Wonder with Bold Flavour 

This is the kind of dish you want simmering on the stove when the weather turns grey - rich, nourishing and packed with veggies, protein, and comfort. 

Meryem started this stew on the hob of her Belling Farmhouse 90cm range cooker, searing the chicken and sautéing the vegetables with plenty of olive oil. Once everything was layered with flavour, Meryem transferred the pot straight into the oven using the built-in fan function. It finished low and slow, thickened beautifully, and the result? A juicy, flavourful one-pot stew that feels like a hug in a bowl. 

🧄 Ingredients: 

• 3 tbsp olive oil 
• 500 g chicken thighs or breast, cut into chunks 
• 1 heaped tbsp sun-dried tomato pesto 
• 1 large onion, diced 
• 1 bell pepper, sliced 
• 1 green or yellow pepper, sliced 
• 1 handful baby spinach 
• A few fresh basil leaves, roughly chopped 
• 1 can chickpeas, drained and rinsed 
• Salt & freshly ground black pepper 
• Enough water to just cover 

🔥 Instructions: 

1. Heat olive oil in a large oven-safe pot on your hob. 
2. Add chicken and sear until golden. Stir in the sun-dried tomato pesto and cook for another 2 minutes. Remove and set aside. 
3. In the same pot, add onion and peppers. Sauté until soft and slightly caramelised. 
4. Add spinach, basil, and chickpeas. Stir well. 
5. Return the chicken to the pot. Season generously with salt and pepper. 
6. Pour in just enough water to cover the ingredients. 
7. Bring to a gentle boil, then transfer to the oven at 180°C and cook uncovered for about 25–30 minutes, or until the stew is thick, juicy, and rich.