Chicken with chickpeas

Chicken with chickpeas

By
From
Cooking from memory
Serves
8
Photographer
Mark Roper

Chickpeas are synonymous with Arabic cooking. This is a tasty and easy dish. Gravy beef or osso bucco may be substituted for chicken. Beans may be substituted for chickpeas.

Ingredients

Quantity Ingredient
2 cups chickpeas
4 tablespoons tomato paste
2 cups water
1 chicken, skinned and cut into 8 pieces
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper

Method

  1. Soak the chickpeas in water overnight or microwave in 4 cups of water for about 20 minutes.
  2. Heat the tomato paste in a saucepan on a medium heat and gradually add the water, stirring until well combined. When the sauce begins to simmer, add the chickpeas and cook, covered, for about 15 minutes.
  3. Add the chicken and spices. Adjust seasoning to taste. Cook, covered, for 30 minutes, until the chicken is cooked and the chickpeas are soft. Serve with rice, Israeli couscous or regular couscous.
Tags:
Jewish
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