This chickpea chicken is an easy, quick, delicious and healthy dish. It’s a one-pot dish with some cilantro enhancing flavours. I love dishes like this, where you can basically taste all the flavours with one single bite.
Chickpeas are very versatile. You can use them in many different ways (for hummus, soup, mash, side dish, toppings, dressings, salads) and they go great together with everything. They are kind of creamy and soft; you just have to like them.
This recipe serves four portions of chickpea chicken. If you don’t eat chicken or you are a vegetarian, simply skip the chicken and add more of chickpeas or one more potato instead. There is always a solution for everything and for everyone.
Ingredients for 4 portions of chickpea chicken:
- 240 g of chickpeas (in a glass, cooked)
- 500 ml chicken or vegetable stock
- 400 g chicken (boneless; I used breasts)
- 1 sweet potato (large)
- half a bunch of fresh cilantro
- 1 onion
- 2 cloves of garlic
- a piece of ginger (ca 2-3 cm)
- 1 tsp of sweet paprika
- 1 tsp of turmeric (also known as curcuma)
- salt and pepper
- 2 tsp of coconut oil
Prepare a large saucepan. Clean, peel and chop the onion, garlic and ginger. Peel, wash and cut the sweet potato into ca 2 cm cubes.
Turn on the stove and put some coconut oil into the pan. Once it starts melting, add the chopped onion, garlic and ginger. Cook for a couple of minutes and then add the chicken. I used chicken breasts which I cut into smaller pieces.
Brown the chicken for some minutes until it gets a nice golden colour. Then add the potato cubes, curcuma, sweet paprika and the warm stock (chicken or vegetable). Bring to boil, then reduce the heat and cook for 15 minutes.
Next add the chickpeas, season well and cook for another 5 minutes. In the meantime wash and chop the fresh cilantro. I used all the cilantro I had because I simply love its lemony taste.
Prepare the plates, add the cilantro to the pan, stir and serve this amazing chickpea chicken.
Enjoy!
