Chickpea and Chicken Curry Stew

Frozen veggies and purchased pre-cooked rice make this 30-minute Indian-inspired meal an easy weeknight dinner.

chickpea and chicken curry stew with plate of ingredients displayed
Photo: Brie Passano
Total Time:
30 mins
10 cups


  • 1 32 ounce carton reduced-sodium chicken broth

  • 2 8.8 ounce pouches cooked long grain rice

  • 3 cup chopped cooked chicken breast

  • 1 ½ cup frozen mixed vegetables

  • 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained

  • 1 cup heavy cream

  • 2 tablespoon tomato paste

  • 1 tablespoon curry powder

  • Salt and black pepper

  • Toppers, such as plain Greek yogurt, chopped fresh cilantro, and/or lime wedges (optional)


  1. In a 5- to 6-qt. Dutch oven combine first eight ingredients (through curry powder). Bring to boiling; reduce heat. Simmer, covered, 5 to 10 minutes, stirring occasionally. Season to taste with salt and pepper. If desired, serve with toppers.

Curry Powder

Flavorful, aromatic curry powder is a pulverized blend of at least 20 herbs, spices, and seeds. Sunny turmeric is what gives this blend its signature golden hue. It's available in mild and hot varieties, so look closely before you buy.

Nutrition Facts (per serving)

319 Calories
14g Fat
31g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 319
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 66mg 22%
Sodium 618mg 27%
Total Carbohydrate 31g 11%
Total Sugars 3g
Protein 17g
Vitamin C 4.4mg 22%
Calcium 80mg 6%
Iron 1.9mg 11%
Potassium 297mg 6%
Folate, total 51.8mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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