Chicken, Chickpea and Barley Stew
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 medium carrots, chopped
1 medium sweet onion, chopped
3 garlic cloves, minced
1 15-oz can petite diced tomatoes
1 tablespoon dried oregano
1/2 tablespoon Kosher salt
1/2 tablespoon dried basil
1/2 tablespoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon black pepper
2 quarts stock or water
1 cup uncooked barley
2 15-ounce cans chickpeas, drained and rinsed
8 to 10 ounces spinach, finely chopped
Heat a large deep pot over medium high. Add chicken and saute until browned and cooked through, about 6 minutes. Add carrots, onion and garlic. Cook until tender, about 4 minutes. Add tomatoes, oregano, salt, basil, thyme, rosemary, sage, and pepper; cook for 1 minute, stirring constantly. Pour in the stock or water, scraping pan to loosen browned bits. Bring to a boil. Add barley and simmer for 20 minutes, until barley is tender. Add chickpeas; cook 1 minute or until heated through. Remove from heat; stir in spinach until wilted. Add an additional 1/2 to 1 cup hot water, as needed, to create desired consistency. Serve.
This was absolutely delicious and everything I envisioned it to be when I was concocting it in my head.
This is also a wonderful example of how learning proper cooking method can gift you with multiple recipes. All this is, basically, is a riff on my chicken and orzo soup (which was a riff on my Italian sausage and white bean soup HA!), but with spinach instead of kale, chickpeas instead of white beans, barley instead of orzo. Couple of additional herbs. Voila. New stew.