The simple chickpea is one of my favourite ingredients! Both convenient and nutritious, it is difficult to ignore. To mind the versatility of chickpeas is endless. Think hummus, vegetable protein, pasta sauces, soups, stews and curries…
This particular Chicken and Chickpea Casserole recipe forms part of one of my most favourite cooking endevours to date. It was part of a “lunch for 60” that as dietetic students we had to plan, cook and serve for our food service management course. The theme was “Persian Persuasion” and I was lucky to be teamed up with two of my great friends which turned the endless hours of planning and experimentation into great fun. And so I associate this dish with the value of learning and the blessing of friendship…
Chicken & Chickpea Casserole Recipe
By November 22, 2014Published:
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 60 mins
- Ready In: 1 hr 20 mins
The simple chickpea is one of my favourite ingredients! Both convenient and nutritious, it is difficult to ignore. To mind …
- 6 chicken thighs, skinless (one per serving)
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon canola oil
- 1 small onion sliced
- 1 ml tumeric
- 1 tin tomatoes peeled, chopped
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 tin chickpeas
- 1 teaspoon thyme
- Combine the chicken, paprika and cumin in a large bowl. Cover and refrigerate for a few hours or over night.
- Heat the oil in a non stick pan and brown the chicken. Place the chicken in a single layer in a casserole dish.
- Cook the onions in the pan until soft. Stir in the tumeric.
- Combine the tomatoes and the liquid from the tin with the sugar and salt. Pour the mixture over the chicken. Cook the chicken in an oven for 40 minutes at 180C.
- Remove the chicken from the sauce and add the sauce to the cooked onions.
- Add the chickpeas and the thyme to the sauce and simmer for 10 minutes allowing the sauce to thicken.
- Serve the chicken and sauce on a bed of whole-wheat cous cous or barley with a side of roasted vegetables or salad.