We have started adding chickpeas to our diet and both David and I are really enjoying them – I made a divine chickpea and butternut salad over the holidays – will have to also share that recipe.
4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 chopped onion
2 large cloves garlic, chopped
1 sachet tomato paste
1 can diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1 can chickpeas, rinsed and drained
1 cup chicken stock
1. Fry the onions and garlic for a few minutes then add the tomato paste and fry another minute or two.
2. Add the tomatoes, cumin and coriander and cook for 2 minutes.
3. Add the chickpeas and chicken – cook until the chicken pieces are no longer pink then add the stock.
4. Cook until chicken and chickpeas are cooked – about 20 minutes.
Serve with rice or couscous