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Chicken & Chickpea Stew

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Afghanistan Afghanistan
Shared by: Esther R.

9 cups Water
4 each Chicken Legs
4 each Chicken thighs
1 cup dried Chickpeas
1 cup chopped Onions
1 stalk sliced Celery
1 large sliced Carrot
1 each sliced Zucchini
1/4 teaspoon Pepper
1/4 teaspoon ground Cumin seeds
1/4 cup chopped Coriander
1/4 cup chopped Dill
1/4 cup Lemon juice
2 cups well rinsed Rice
1 teaspoon Salt
1/4 cup Corn oil

Note: Also known as Chelo Nachodo

Level of Difficulty:

Preparation Style:

Preparation Time:

Process Time:

Overall Time:


Stove Top

30 Minutes

1 Hour

1 Hour 30 Minutes

Note: Also known as Chelo Nachodo

Average Rating:

Not Rated

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Soak the chickpeas in water overnight and drain.

To prepare stew: Bring 5 cups of water to a boil, add chicken pieces and remove foam as it cooks. Add chickpeas, onions, celery, carrot, zucchini, pepper and cumin. Cover pan and cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 minutes more.

To prepare rice: Bring 4 cups water and salt to a boil in pan. Add rice and cook over moderate heat for 5 minutes. Drain rice and rinse with cold water. Return rice to pan and pour oil over all. Cover pan and cook over low heat for 1/2 hour. The rice will develop a crisp bottom layer.

Serve stew and rice stew separately. Each diner takes their own portion of rice and covers it with as much stew as they wish.

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