Chickpea is a bean family plant that has been grown by mankind since time immemorial. It contains a huge number of trace elements, minerals and vitamins. Peas, as you know, goes well with many products, but the chicken and chickpea recipe is one of the most popular and beloved housewives. We offer today to cook some simple, but very tasty and satisfying dishes. The main ingredients in them are chicken and chickpeas.
Indian Chicken with Vegetables and Chickpeas
This is a great option for a casual menu. The dish is cooked very quickly. The preparatory phase takes only 10-15 minutes, the rest of the work is performed by the oven.
List of Essential Ingredients
For a recipe for chickpeas with chicken and vegetables, you will need a simple set of products. The “Indian” notes to the dish are given by a set of spices, which should not be neglected:
- 420 g of chicken breast (can be replaced with any kind of chicken meat);
- 300 g carrots;
- 70 g of cauliflower;
- a large bunch of cilantro and parsley;
- 400 g canned chickpeas;
- lemon juice (1 tbsp. l.);
- two tablespoons of peanuts;
- one tablespoon of granulated sugar, mustard, turmeric, ground ginger, coriander, zira;
- one teaspoon of cayenne pepper, ground cinnamon, salt;
- a little more than half a glass of oil (you can take grape, olive or peanut).
Description of preparation
The recipe for chicken with chickpeas and vegetables is very easy to cook. The most important thing is to choose quality ingredients. Chicken breast (better if it is not frozen) should be washed, removed the film, cut into portioned pieces. Rinse canned beans in a colander under running water. Cauliflower is not too lazy to make out into individual inflorescences. The carrots are peeled and arbitrarily cut into small cubes.
While the preparatory process is underway, you can turn on the oven and heat it up to 220 degrees. In advance, you can cover with foil and a baking sheet, on which chickpeas and chicken will be baked. The recipes for preparing such dishes are so good that you can do several preparatory measures at the same time, which will save time in the kitchen.
In a small plate, mix all the spices listed in the list of ingredients. We also add oil, salt and sugar. In a large container, mix vegetables, chickpeas, chicken. Pour the prepared aromatic mixture, mix well. We transfer products to a baking sheet and bake in the oven for 35 minutes.
While the dish is cooking, fry nuts in a dry frying pan for three minutes. Pour roasted peanuts onto a paper towel, shake gently to peel. Finely chop the greens. According to the recipe, chicken and chickpeas are served in a large plate, sprinkled with peanuts and plenty of fresh herbs. Also add a little lemon or lime juice on top. Bright lemon slices can decorate the dish.
Chickpea and Potato Chicken Soup
We offer you to cook a rich, very satisfying, but at the same time tender and low-calorie first course. The recipe for soup with chickpeas and chicken is very often used by mothers for moody little gourmets who refuse to eat pea soups.
What products are needed
The list of ingredients below is designed for a 3.5-4 liter pot. If you cook soups in small pots ("at once"), then simply divide the amount of food into two.
- 3 liters of water;
- boneless chicken breast;
- three potatoes;
- onion;
- a tomato;
- carrot;
- half a glass of chickpea;
- two bay leaves;
- sweet bell pepper;
- a pinch of salt;
- a teaspoon of dried basil;
- three peas of allspice black pepper;
- two tablespoons of sunflower oil.
How to cook
If you are preparing a recipe for chicken with chickpeas, which use dry beans, then in order to save time, it is recommended to soak them overnight in cold water. If possible, change the water several times. The next morning, after soaking, the water is drained, and the chickpea is washed several more times.
Pour the required amount of water into the pan. Add chickpeas. We put on the fire. Bring to a boil. As soon as the foam appears, reduce the heat and cook the beans for 10 minutes. Do not forget to stir the chickpeas sometimes so that it does not stick to the bottom of the pan. After 10 minutes, add the chicken breast on the bone in the soup. After boiling, remove the foam, cook the broth for 40 minutes.
Now prepare the classic soup dressing. Peel and chop the onions into very small cubes. We wash the bell pepper, remove the seeds and the stalk, cut into thin long slices. Carrots are peeled and cut in circles. Heat the pan, add a small amount of sunflower oil. Fry the prepared vegetables until soft. Slightly salted. Three minutes before cooking, add finely chopped tomato, dried basil, bay leaf and peas.
Now combine the soup dressing and chickpeas with chicken (cooking recipes with photos will help novice housewives not to get confused in the cooking steps). Cook the soup for another 5 minutes. Then you need to remove the meat and disassemble it into fibers. Send chicken back to the soup. It remains to add potatoes, which must first be rubbed on a coarse grater. It is brewed very quickly. It will be enough 7-10 minutes. The last time we try "on salt". Turn off the fire. Let the soup stand for 5 minutes.
Iranian Chickpea Chicken
If you are planning to learn a recipe for pilaf from chicken with chickpeas, then try to cook an Iranian dish. Which is very similar to the usual pilaf, but has a more pronounced oriental taste.
Products
This dish is served with a lot of finely chopped greens and boiled rice, which reminds pilaf. It is preparing very fast. To give a more saturated and bright color, you can use bell pepper or a large amount of carrots.
Ingredients:
- 120 g dried chickpeas;
- three large spoons of tomato paste;
- a teaspoon of lemon pepper;
- three tablespoons (tablespoons) of sunflower oil;
- litere of water;
- two onions;
- 3 g ground saffron;
- 550 g of chicken drumstick.
Here, it is chicken drumstick that is used for cooking. It is considered to be more saturated in taste and satisfying, although in calories it slightly exceeds the performance of the beloved chicken breast.
Cooking
Pour chickpeas with cold water and leave for several hours. If possible, the process of soaking the beans can be extended by twelve hours. In a small skillet, heat the sunflower oil. Peel and chop the onions into very small cubes. Fry it in oil until blush.
Marinate chicken drumsticks in lemon pepper and saffron. Then fry them on both sides for 3-4 minutes. Add tomato paste and simmer for a couple of minutes. Pour a liter of water into a small pan and put chickpeas. We send there the stewed chicken drumsticks and fried onions. We cover the pan with a lid, reduce the heat to a minimum and simmer for 45 minutes. At the same time, boil long-grain rice (you can use brown). When serving, spread the rice first, and then put the meat and chickpeas on top. Do not forget to add a large amount of finely chopped green cilantro or parsley. You can also add fresh Bulgarian pepper, a few slices of carrots and green onion feathers for decoration and a richer vegetable taste.
This dish is perfect for diet food. One hundred grams contains about 280 kilocalories, which is enough for a full meat lunch. By the way, any dish of chickpeas and chicken is quite suitable for those who follow what they eat. The food is tasty, satisfying and very healthy.