Chicken and chickpea recipe

How to Make Chicken and Chickpea Stew. This quick and easy chicken and chickpea masala recipe is great served over basmati rice or served with warm buttery naan.

Heat oil in a large cast-iron skillet over medium-high heat.

Chicken and chickpea recipe. 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.

This quick and easy chicken and chickpea masala recipe is great served over basmati rice or served with warm buttery naan. Its loaded with warm spices hearty and makes great leftovers too. The flavours actually get better the next day.

Its become a staple recipe on our home and worth pulling out the instant pot for a speedy dinner. Add chicken pieces sauteed 5 min when chicken color is changed add all spices powder red chili powder turmeric powder allspice powder Garam Masala add fresh chopped tomatoes fried. How to Make Chicken and Chickpea Stew.

Preheat large dutch oven on low heat swirl a bit of avocado oil to coat and add onion and garlic. Cook for 5 minutes stirring occasionally. Using a food processor finely chop the chickpeas.

Combine with the chicken chutney spring onions curry powder and seasoning of salt and pepper to taste. Shape into patties using a 13 cup. Add the remaining tablespoon of olive oil and heat an additional 30 seconds.

Add the chicken to the hot pan cook undisturbed for 3 to 4 minutes or until deep golden brown. Flip the chicken and cook an additional 3 to 4 minutes or until the chicken is evenly browned on both sides. So make chicken and chickpea curry when you want to make one dish.

A really tasty dish. Dont worry about rice. Spoon it into a bowl.

Maybe a paratha or chapati to go with it.