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Air Fryer Chicken and Carrot Stew with Chickpeas - A Comforting, Weeknight-Friendly Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too)
  • 4 large carrots, peeled and cut into thick coins
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon turmeric (optional, for color and warmth)
  • 1 bay leaf
  • 3 cups low-sodium chicken broth (plus more as needed)
  • 1 tablespoon soy sauce or coconut aminos (for depth)
  • 1 teaspoon honey or maple syrup (balances acidity)
  • Zest and juice of 1/2 lemon
  • Fresh parsley or cilantro, chopped, for garnish
  • Kosher salt and black pepper, to taste

Method
 

  1. Preheat and prep: Set the air fryer to 380°F (193°C). Pat the chicken dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, and half the cumin and paprika. Toss carrots with 1 tablespoon olive oil, a pinch of salt, and pepper.
  2. Air fry the carrots: Arrange carrots in a single layer in the basket. Air fry for 10–12 minutes, shaking once, until edges are lightly browned and starting to soften. Transfer to a bowl.
  3. Air fry the chicken: Toss chicken with 1/2 tablespoon olive oil. Air fry in a single layer for 8–10 minutes, shaking halfway, until browned and just cooked through (165°F/74°C). Work in batches if needed. Set aside.
  4. Sauté aromatics: In a medium pot over medium heat, add 1/2 tablespoon olive oil. Cook onion with a pinch of salt for 3–4 minutes until translucent. Stir in garlic for 30 seconds.
  5. Build the base: Add tomato paste and cook 1 minute. Stir in the remaining cumin, smoked paprika, coriander, and turmeric. Let spices bloom for 30 seconds.
  6. Simmer the stew: Add broth, soy sauce, honey, bay leaf, and air-fried carrots. Bring to a gentle simmer for 5 minutes.
  7. Add chicken and chickpeas: Stir in the air-fried chicken and chickpeas. Simmer 5–8 minutes to meld flavors. Add more broth if you prefer it soupier.
  8. Finish and season: Remove bay leaf. Stir in lemon zest and juice. Taste and adjust with salt, pepper, or a touch more honey to balance acidity.
  9. Serve: Ladle into bowls and top with chopped parsley or cilantro. Great with crusty bread, rice, or couscous.