Indian Spiced Chicken and Chickpeas

Succulent chicken and tender chickpeas simmered in a rich, aromatic tomato-based sauce, perfectly balanced with fragrant Indian spices, served with basmati rice and steamed green beans.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.78/serving

Dietary

• Dairy-Free
• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 15 ounce diced tomatoes (undrained)
• 15 ounce chickpeas (rinsed and drained)
• 0.5 cup chicken broth
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 cup basmati rice (uncooked)
• 2 cup water
• 1.5 cup green beans (fresh or frozen)

Instructions

1. Combine 1 cup basmati rice, 2 cups water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add the chopped yellow onion to the same skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
4. Stir in the ground cumin, ground coriander, and turmeric powder. Cook for 1 minute, stirring constantly, until aromatic.
5. Add the undrained diced tomatoes, rinsed and drained chickpeas, and chicken broth. Bring to a simmer.
6. Return the chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
7. Meanwhile, steam the green beans: Place the green beans in a microwave-safe bowl with 1-2 tablespoons of water, cover, and microwave for 3-5 minutes until tender-crisp, or steam on the stovetop.
8. Serve the Indian Spiced Chicken and Chickpeas hot over basmati rice, with steamed green beans on the side.

Notes

Adjust the spice levels to your preference by increasing or decreasing the amount of cumin, coriander, and turmeric. A pinch of cayenne pepper can add more heat.

Nutrition (per serving)

• Calories: 740
• Protein: 54 g
• Carbohydrates: 75.8 g
• Fat: 23.5 g
• Fiber: 15 g
• Sodium: 780 mg
• Saturated Fat: 5 g
• Sugar: 10.1 g
• Cholesterol: 125 mg