Best 2 Chickpea Chicken Recipe By Tasty Recipes
Tantalize your taste buds with our delectable Chickpea Chicken dish, a culinary symphony that harmonizes the vibrant flavors of chickpeas and succulent chicken. This wholesome and flavorful meal promises a delightful journey for your palate, combining the goodness of wholesome ingredients with the tantalizing taste of zesty spices. Embark on a culinary adventure as you explore our diverse range of Chickpea Chicken recipes, each offering a unique twist on this classic dish. From the aromatic one-pot wonders to the vibrant sheet pan creations, our collection caters to every taste and preference. Discover the delightful simplicity of the classic Chickpea Chicken Skillet, where tender chicken and chickpeas dance harmoniously in a symphony of savory spices. Journey into the realm of Mediterranean flavors with our vibrant Mediterranean Chickpea Chicken Bowl, a delightful medley of roasted chickpeas, tender chicken, and an array of colorful vegetables, all drizzled with a tangy lemon-tahini dressing. Experience the delectable fusion of Indian spices in our aromatic Indian Chickpea Chicken Curry, a dish that captures the essence of traditional Indian cuisine with its rich and flavorful gravy. And for a quick and easy weeknight meal, try our Sheet Pan Chickpea Chicken and Veggies, a vibrant and colorful creation that delivers a symphony of flavors with minimal effort.
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EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
CHICKEN AND CHICKPEA TAGINE
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
Tips:
- Use a quality chicken broth. A good chicken broth will add a lot of flavor to your dish. If you don't have time to make your own, you can use a store-bought broth, but be sure to choose one that is low in sodium.
- Don't overcook the chickpeas. Chickpeas should be cooked until they are tender, but not mushy. Overcooked chickpeas will lose their shape and flavor.
- Add the vegetables at the right time. The vegetables in this dish should be cooked until they are tender, but still have a little bit of crunch. Add them to the pot in the order listed in the recipe, so that they cook evenly.
- Season the dish to taste. Add salt and pepper to taste, and adjust the other seasonings as desired. You may also want to add a squeeze of lemon juice or a dollop of yogurt to brighten the flavors.
Conclusion:
This chickpea and chicken recipe is a flavorful, healthy, and easy-to-make meal. It's perfect for a weeknight dinner or a casual lunch. Serve it with rice, quinoa, or pita bread, and enjoy!
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