One-Pot Lemon Chicken and Chickpea Stew

Lemon Chicken and Chickpea Stew is a comforting, protein-packed dish inspired by Greek flavors—bright lemon, fragrant oregano, and fresh dill. It’s simple to make, pantry-friendly, and perfect for an easy weeknight meal or for meal prep. Tender shredded chicken and hearty chickpeas create a satisfying texture, while couscous adds body and a pleasant bite. The result is a fragrant, nourishing stew that tastes fresh and wholesome.

A finished bowl of Lemon Chicken and Chickpea Stew in a cream colored dish, with a silver spoon. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow napkin.

Chickpeas are one of my go-to pantry staples because they add fiber, protein, and substance to many recipes. This stew uses canned chickpeas for convenience, combined with simple vegetables and bold spices. If you want a lighter stew, use low-sodium broth and adjust the salt to taste. It also reheats beautifully, making it an excellent option for leftovers and weekly meal prep.

A top-down view of two bowls of Lemon Chicken and Chickpea Stew in cream colored dishes, with silver spoons. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow tablecloth. One dish sits on a burgundy napkin.

Ingredients

2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion (about 1/2 large onion)
1 cup small-diced celery (about 2 stalks)
3/4 cup small-diced carrot (about 1 carrot)
4 garlic cloves, minced
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
2 (15-ounce) cans chickpeas, drained and rinsed
4 cups low-sodium chicken broth
2 bay leaves
Zest of 1/2 lemon
1/4 cup Israeli or pearl couscous (pearl couscous works well as a substitute)
1 tablespoon finely chopped fresh oregano leaves
4 cups cooked, shredded chicken (rotisserie chicken works great)
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill, plus extra for garnish

Step-by-Step Instructions

Step one: Cook the vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, carrot, garlic, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes.

Step two: Toast the spices

Add the crushed red pepper flakes (if using), paprika, turmeric, and ground coriander. Stir and cook for about 2 minutes to lightly toast the spices and release their aromas.

Step three: Simmer with chickpeas and couscous

Stir in the drained chickpeas, chicken broth, bay leaves, and lemon zest. Bring the mixture to a rapid simmer, then reduce to a gentle simmer over medium-low heat. Add the couscous and chopped oregano, cover, and cook until the chickpeas are tender and the couscous is cooked through, about 10 minutes.

Step four: Add chicken and herbs

Stir in the shredded chicken, lemon juice, parsley, and dill. Let the stew simmer, uncovered, for about 5 minutes more so the chicken warms through and the flavors meld.

Step five: Finish and serve

Remove and discard the bay leaves. Taste and adjust salt and pepper as needed. Ladle the stew into bowls and garnish with additional fresh dill before serving.

Two bowls of Lemon Chicken and Chickpea Stew in cream colored dishes, with silver spoons. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow tablecloth. One dish sits on a burgundy napkin.

Tips, Variations, and Meal Prep

If you can’t find Israeli couscous, pearl couscous is an excellent alternative. If you’d rather use regular small pasta or orzo, reduce the cooking time and check for doneness frequently.
To make this vegetarian, omit the chicken and use vegetable broth; add extra chickpeas or a can of white beans for more protein.
For a lower-sodium version, choose low-sodium or homemade broth and hold off on additional salt until the end.
Make-ahead: This stew stores well in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the texture.
Freezing: The stew can be frozen, but couscous may absorb more liquid and change texture after thawing—consider cooking the couscous separately and adding it when reheating.
Spice level: The crushed red pepper flakes add a mild heat. Omit them if you prefer a completely mild stew.

Recipe FAQs

Can I use something other than Israeli couscous?

Yes—pearl couscous is a direct substitute. Orzo, small pasta shapes, or even rice can work; adjust cooking times accordingly.

Is this stew spicy?

Not particularly. It has a gentle warmth from the red pepper flakes, which you can omit if you’re sensitive to heat.

Do I have to use rotisserie chicken?

No—use any cooked, shredded chicken you have on hand. Rotisserie chicken is convenient, but leftover roasted or poached chicken works well too.

Nutrition (approximate per serving)

Calories: 353 kcal
Carbohydrates: 21 g
Protein: 29 g
Fat: 18 g
Saturated Fat: 3 g
Sodium: 2585 mg (use low-sodium broth to reduce this)
Fiber: 4 g

Nutrition information is an approximation and will vary depending on exact ingredients and portions.

The stockpot of Lemon Chicken and Chickpea Stew sitting on a yellow tablecloth. Small dishes of spices and herbs are visible. A wooden serving spoon sits next to the pot, along with two bowls and two spoons, waiting to be served.

If you try this Lemon Chicken and Chickpea Stew, I’d love to hear how it turned out—leave a comment or note your favorite variations. It’s a flexible, flavorful stew that’s as at home on a cozy weeknight as it is in a meal-prep rotation.

Food photography and styling credit: Eat Love Eats.