Chickpeas with chicken

Ingredients

• 30 ml (2 tablespoons)olive oil
• 200 gchicken thigh, cut into dice
• to tastesalt
• to tasteground black pepper
• 1onion
• 1 clovegarlic
• 1red pepper
• 5 ml (1 teaspoon)sweet paprika
• 3ripe tomatoes
• 1 jarcooked chickpeas, drained
• 200 mlhot chicken stock

Instructions

1. 1

   Brown the chicken

   Heat 15 ml (1 tablespoon) of the olive oil in a frying pan. Season the diced chicken thighs with salt and pepper, then brown over a medium heat for 7 minutes. Transfer to a plate.

2. 2

   Cook the vegetables

   Add the remaining oil to the same pan and cook the chopped onion over a low heat for 5 minutes. Add the pressed garlic, deseeded and finely chopped red pepper, and sweet paprika. Stir and cook for 5 minutes to bring the flavours together.

3. 3

   Reduce the tomatoes

   Add the grated or crushed tomatoes and cook for 10 minutes, until their excess liquid has evaporated and their flavour has concentrated.

4. 4

   Add chickpeas

   Stir in the drained chickpeas and hot chicken stock. Cook over a medium-high heat for 10 minutes, stirring occasionally, until a light sauce forms.

5. 5

   Return the chicken

   For the final 5 minutes, add the reserved chicken, stir it through and cook everything together.

6. 6

   Serve immediately

   Serve the chickpeas and chicken straight away.

What are chickpeas with chicken?

This is a Spanish-style one-pan dish of cooked chickpeas and chicken in a sauce made with tomato, onion, red pepper and sweet paprika. It has the feel of a simple home-cooked stew, with familiar ingredients and a gently spiced base.

The method builds flavour in stages: first browning the chicken, then softening the vegetables and reducing the tomatoes. Adding the chicken back near the end helps it finish cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 43g protein, 66g carbs, 19g fat.

The chickpeas and tomatoes provide much of the carbohydrate, while olive oil contributes fat and chicken supplies much of the protein. For a balanced plate, serve a portion with green vegetables or salad alongside.

Build the flavour base

Onion and pepper: cooking them slowly gives them time to soften before the tomatoes go in. Keep the heat low enough that the onion does not catch.

Paprika and garlic: stir these into the vegetables and cook briefly so they mingle with the oil. Avoid letting the garlic or paprika scorch, which can make the sauce taste bitter.

Give the tomatoes time

Tomatoes: grate or crush them before adding, then simmer for the full 10 minutes. The sauce is ready for the chickpeas when it looks less watery and its flavour has become more concentrated.

Stock: use it hot so the pan stays at a steady simmer when it is added. The recipe aims for a light sauce rather than a thick, dry mixture.

Keep the chicken tender

Browning: spread the chicken pieces out in the pan as much as possible and turn them while they cook for 7 minutes. They do not need to be fully cooked at this stage, as they return to the pan later.

Finishing: add the chicken for the last 5 minutes and let it heat through in the sauce. Check that the thickest piece is cooked through before serving.

Choose and prepare the chickpeas

Jarred chickpeas: drain them before adding so the cooking liquid does not dilute the stock and tomato sauce. If they are especially salty, a quick rinse can help; taste the finished dish before adding more salt.

Timing: the chickpeas simmer for 10 minutes before the chicken goes back in. Stir gently now and then to heat them evenly without breaking them up.

What to serve alongside

The chickpeas and chicken make a substantial meal on their own, but you can serve them with bread to catch the sauce. A crisp green salad or simply cooked greens add a fresh contrast.

If serving with rice, couscous or another filling side, keep the portion modest since the chickpeas already make the dish hearty.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they brown at an even pace.
• Use a wide frying pan to give the chicken room to brown rather than steam.
• Grate the tomatoes over a bowl to catch their juice.
• Have the stock hot before it goes into the pan.
• Taste for salt after the chickpeas and stock have simmered together.

Variations

• Add chilli: stir a pinch of chilli flakes in with the paprika for gentle heat.
• Use smoked paprika: swap it for the sweet paprika to give the sauce a smoky note.
• Add greens: stir in a handful of spinach near the end and cook until wilted.
• Use chicken breast: cut it into dice and follow the same method, taking care not to overcook it.
• Add herbs: finish with chopped parsley for a fresh, herbal touch.

Common mistakes to avoid

• Crowding the chicken: it can steam instead of brown; use a wide pan or brown it in batches.
• Rushing the onion: it may stay firm; cook it over a low heat for the stated 5 minutes.
• Scorching the paprika: this can turn bitter; stir it in briefly and keep the heat controlled.
• Skipping the tomato reduction: excess liquid can leave the sauce watery; cook the tomatoes for the full 10 minutes.
• Adding undrained chickpeas: their liquid can thin the sauce; drain them before they go into the pan.

How to store

Cool leftovers promptly and keep them covered in the fridge for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions