Chickpeas with chicken and vegetables. Chicken with chickpeas stewed in a slow cooker Chicken stewed with chickpeas in Iranian recipe

Roof 08.04.2021

Roof

Trying to diversify your daily menu with new recipes? Then you should pay attention to chickpeas - delicious beans that make excellent second courses. Vegetarians have long "chosen" this product and appreciate it beneficial features and excellent taste. Chickpeas can be eaten “without anything”, but if cooked with vegetables and chicken, the taste will be more attractive.

Ingredients

chickpeas - 300g
chicken fillet - 200g
carrots - 1 pc.
onion - 1 pc.
ground black pepper
water - 50 ml.

Cooking

Water for cooking chickpeas should be taken 2-3 times more than the beans themselves. Cook chickpeas over moderate heat for quite a long time (30 minutes to an hour - depending on the size of the beans and whether you soaked the peas overnight), but for this recipe you do not need to boil them to a puree state.

We cut the chicken fillet into long strips, onions into half rings, carrots into “sticks”. If you have lemon, you can marinate the meat in lemon juice and leave for 5-10 minutes.

We heat the oil in a frying pan, fry the chicken meat first, do not forget to add a little pepper and salt.

We attach the vegetables, pass for several minutes over low heat, until the onion is transparent.

Drain the cooked chickpeas in a colander and then transfer them to the skillet. Since onions and carrots do not make much juice, you need to add a little water in order to bring the chickpeas and meat to readiness. We taste the dish, if necessary, salt and pepper it.

Stew chickpeas with chicken and vegetables for about 10-15 minutes over low heat, so that the peas become soft and the vegetables tender.

Serve the dish hot, garnish with herbs (you can parsley or rosemary).

If you have time, you can prepare a flavorful yogurt-based sauce for this dish by mixing natural yogurt with spices, olive oil and a dash of mint leaves.

Chicken fillet stewed with chickpeas and onions in tomato sauce is a tasty, original and hearty dish that many people like. Chicken and chickpeas go well together, while onion and tomato sauce give juiciness, tenderness, some piquancy. Cooking chicken fillet with chickpeas is not at all difficult. To significantly speed up the work process, soak the chickpeas in water for several hours. Swollen chickpeas cook much faster.

Recipe Information

Cooking method: fry chicken and boil chickpeas.

Total cooking time: 2 h

Servings: 2 .

Ingredients:

chicken fillet - 1 pc.
boiled chickpeas - 200 g.
onions - 1-2 pcs.
tomato juice - 1 glass
vegetable oil- 2-3 tbsp.
sugar - a pinch
ground black pepper - to taste
spices - to taste
salt - to taste

Cooking method:

Note to the owner:

In order for the chickpeas to cook faster, they need to be soaked in cold water overnight or at least for 6 hours. After that, drain the water from the chickpeas, transfer to a saucepan, add water and put on the stove. Boil chickpeas for 1.5 hours over medium heat.
Chickpeas can be boiled and then put into bags and frozen. Use frozen chickpeas as normal. It is very convenient and saves cooking time.

Total cooking time - 30 minutes

Training - 5 minutes

Servings – 4 -6

Difficulty level - easily

Purpose –

How to cook –

What to cook –

Kitchen –

An excellent dish for every day for those who follow a healthy diet. Easy and fast to prepare.

Products:

Chicken fillet - 3 pieces

Onion - 1 head

Garlic - 1 clove

Chicken broth - 2.5 liters

Cream - 250 ml

Soy sauce - 1 teaspoon

Honey - 0.5 tablespoon

- 1.5 teaspoons

Chickpeas - 500 grams

Black ground pepper - 1 pinch

Zest of half a lemon

Parsley - 2 tablespoons

How to cook Moroccan Chicken Stew:

Soak chickpeas for at least 8 hours or overnight.

Fry onion in vegetable oil. Crush the garlic or finely chop. Add to the onion and sauté all together for 30 seconds.

Cut the chicken fillet into pieces and fry with onion and garlic.

Pour in chicken broth, cream. Add soy sauce, sambal and honey. Cover the pot with a lid and simmer for 10 minutes.

Drain the water in which the chickpeas were soaked. Rinse well with cold water. Add to chicken together with lemon zest and chopped parsley.

Cook for a few minutes until the chickpeas and chicken are done.

Serve with salad.

Enjoy your meal!

Chicken with chickpeas

From such a wonderful product we will prepare our dish today.

In addition to chickpeas, we still need:

- 500 gr. chicken fillet;

- 150 gr. chickpeas;

- 200 gr. onion;

- 100 gr. carrots;

- 100 gr. red sweet pepper;

- 300 - 400 gr. water;

- 50 gr. sunflower oil;

- salt pepper;

- 0.5 tsp turmeric;

- 0.5 tsp ginger.

Cooking:

Chicken fillet mode in small pieces.

Onion cut into small cubes. Bell pepper and cut the carrots arbitrarily, but not very finely.

It is advisable to soak chickpeas in water for 2-3 hours, and it is even better to do it at night.

Pour vegetable oil into the multicooker bowl. We select the "Frying" mode, the cooking time is 20 minutes. When the oil is a little hot, put the chicken in it and lightly fry it.

A little fried, add all the vegetables and chickpeas to it. And again, fry everything a little until a light golden crust.

Then pour boiling water into the multicooker so that everything is covered with water. Add salt, pepper, spices (you can add other spices, this is not important in this dish), mix everything. Select the "Extinguishing" mode and set the cooking time to 30 minutes.