CHICKEN AND CHICKPEA RECIPE RECIPES

ITALIAN CHICKEN AND CHICKPEAS RECIPE | ALLRECIPES

Italian Chicken and Chickpeas Recipe | Allrecipes 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 European Italian

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

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, CarbohydrateContent 25.3 g, CholesterolContent 58.5 mg, FatContent 13.8 g, FiberContent 5.6 g, ProteinContent 27.2 g, SaturatedFatContent 2.3 g, SodiumContent 809 mg, SugarContent 5.8 g

MIDDLE EASTERN CHICKEN & CHICKPEA STEW RECIPE | EATINGWELL

Middle Eastern Chicken & Chickpea Stew Recipe | EatingWell image

This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.

Provided by EatingWell Test Kitchen

Categories Healthy Stew Recipes

Total Time 35 minutes

Number Of Ingredients 12

Ingredients

4 cloves garlic, finely chopped
¾ teaspoon salt, divided
¼ cup lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground pepper
1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 14-ounce can no-salt-added diced tomatoes
1 15-ounce can chickpeas, rinsed
¼ cup chopped flat-leaf parsley

Steps:

Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.

Nutrition Facts : Calories 267.2 calories, CarbohydrateContent 21.5 g, CholesterolContent 62.7 mg, FatContent 7.9 g, FiberContent 5.7 g, ProteinContent 28.2 g, SaturatedFatContent 1.4 g, SodiumContent 613.4 mg, SugarContent 4.1 g

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Calories 456 calories per serving

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Calories 343.3 calories per serving

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