Best 6 Chicken With Garbanzo Beans Chicken Cholay Recipes

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Explore the delightful flavors of Pakistani cuisine with our mouth-watering Chicken Cholay (Chicken with Garbanzo Beans) recipe. This traditional dish combines succulent chicken, tender garbanzo beans, and a symphony of aromatic spices to create a hearty and flavorful meal. Indulge in the step-by-step guide to prepare this classic dish, complete with variations and serving suggestions. Discover the secrets behind the perfect balance of spices, the tender texture of the chicken, and the creamy richness of the garbanzo beans. Additionally, find inspiration in our collection of delectable chicken recipes, ranging from the aromatic Chicken Karahi to the succulent Chicken Tikka Masala. Embark on a culinary journey and tantalize your taste buds with these Pakistani favorites.

Here are our top 6 tried and tested recipes!

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA



Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika image

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Chicken     Tomato     Roast     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Chickpea     Fall     Spring     Winter     Family Reunion     Healthy     Potluck     Bon Appétit     Quick and Healthy     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Steps:

  • Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  • Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
  • *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC



Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric image

The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.

Provided by Alison Roman

Categories     dinner, lunch, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
Kosher salt and freshly ground pepper
1 1/2 cups full-fat Greek yogurt, divided
5 tablespoons fresh lemon juice, divided
2 teaspoons ground turmeric, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 tablespoon fennel seed
1 teaspoon ground cumin
1 large red onion, thinly sliced, divided
2 tablespoons olive oil
1/2 cup mint or cilantro leaves, torn

Steps:

  • Season chicken parts with salt and pepper.
  • Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  • Place oven rack on the top third of the oven and heat to 425 degrees.
  • Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  • Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
  • Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  • Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  • Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams

ITALIAN CHICKEN AND CHICKPEAS



Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
  • Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)



Mexican Chicken Soup with Garbanzo Beans (Caldo Tlalpeno) image

An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.

Provided by Guillermo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 17

4 ½ (6 ounce) skinless, boneless chicken breast halves
½ onion
1 stalk celery
1 sprig fresh parsley
2 quarts cold water
2 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
½ onion, chopped
1 clove garlic, minced
4 tomatoes, diced
1 cup canned chickpeas, drained
2 carrots, peeled and chopped
4 chipotle peppers in adobo sauce
salt to taste
2 avocados, peeled and cubed
2 limes, quartered
1 cup shredded Oaxaca cheese

Steps:

  • Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
  • Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
  • Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
  • Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g

CHICKEN CHOLAY



Chicken Cholay image

Make and share this Chicken Cholay recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 16

500 g chickpeas, boiled
1 inch piece cinnamon stick
2 medium tomatoes, chopped
1 teaspoon bicarbonate of soda
1 medium onion, peeled and thinly sliced
4 tablespoons oil
1 tablespoon garlic paste
1 tablespoon ginger paste
14 teaspoons turmeric (haldi)
1 teaspoon coriander powder
2 teaspoons salt
1 teaspoon red chili powder
12 teaspoons garam masala
12 cups fresh coriander, chopped
2 green chili peppers, finely chopped
250 g skinless chicken

Steps:

  • Place the chick peas, 1 teaspoon salt, cinnamon stick and bicarbonate of soda in a large heavy-based saucepan, add 2 cups water to cover the chickpeas by 2 inches and bring to a boil. still retain their shap.Once the chick peas have become tender keep them with its water, as that is also needed.
  • Heat oil in a heavy based saucepan. Add onions and stirring frequently, sauté until the onions are light brown, about 5 minutes. Add ginger and garlic, sauté until the mixture turns to a golden color, about 3-5 minutes. (Add 2-3 tablespoons of water, if the mixture sticks to the bottom of the pan.
  • Add chili powder, turmeric, coriander powder, 1 teaspoon garam masala, remaining salt and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
  • Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated, about 5-8 minutes.
  • . Add 1 cup water, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender.
  • Add the boiled chick peas and 2 cups of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavor.
  • Sprinkle remaining gram masala, coriander leaves and green chilies.

Nutrition Facts : Calories 448.8, Fat 18.6, SaturatedFat 2.9, Cholesterol 53.1, Sodium 1935.3, Carbohydrate 43.8, Fiber 10.2, Sugar 4.7, Protein 28.7

CHICKEN WITH GARBANZO BEANS (CHICKEN CHOLAY)



Chicken With Garbanzo Beans (Chicken Cholay) image

Make and share this Chicken With Garbanzo Beans (Chicken Cholay) recipe from Food.com.

Provided by grapefruit

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 14

2 onions, sliced
4 tomatoes, roughly chopped
2 teaspoons ginger
2 teaspoons garlic paste
1 teaspoon crushed black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2-1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 1/2 teaspoons nigella seeds
1 -1 1/2 teaspoon salt
6 -7 chicken drumsticks
2 cups pre-soaked garbanzo beans
4 -5 whole green chilies

Steps:

  • Heat oil.
  • Fry onion till brown.
  • Add ginger, garlic, black pepper, cumin powder, coriander powder, turmeric and nigella seeds (mixed with a little water to make a paste).
  • Stir fry 1-2 minutes.
  • Add tomatoes and stir fry till tomatoes are soft.
  • Add drumsticks, fry 1-2 minutes.
  • Add red chili powder and salt and mix well. Let chicken cook in its own water for a few mins or add 1/2 - 1 cup water and the garbanzo beans, mix well.
  • Cover and let cook till chicken and beans soft and oil rises to the surface.
  • (NOTE: if using canned beans, it won't take very long for this curry to cook).
  • Toss in whole green chillies, cover and turn off heat.
  • Serve in 5 minutes.
  • Yum!
  • Serve with a simple salad.

Nutrition Facts : Calories 524.4, Fat 15.4, SaturatedFat 3.9, Cholesterol 118.3, Sodium 1396.5, Carbohydrate 58.5, Fiber 11.6, Sugar 10.7, Protein 39.9

Tips:

  • Use high-quality chicken: For the best results, use bone-in, skin-on chicken pieces. The bones and skin will add flavor to the dish.
  • Soak the garbanzo beans overnight: This will help to soften the beans and reduce the cooking time.
  • Use a variety of spices: The spices in this dish are essential for its flavor. Be sure to use a good quality garam masala and turmeric.
  • Cook the chicken and garbanzo beans together: This will allow the flavors to meld and create a delicious dish.
  • Serve with rice or roti: This dish is traditionally served with rice or roti, but you can also serve it with your favorite sides.

Conclusion:

Chicken with Garbanzo Beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the garbanzo beans are creamy and satisfying. The spices in this dish give it a wonderful depth of flavor, and it is sure to be a hit with your family and friends.

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