Chicken and Chickpeas

This is a pretty straight forward recipe.  Very quick and easy to make, and you can vary the amount of spice to your liking.  B loves chickpeas, although I think he enjoys saying “Garbanzo Beans” more, to be honest, and this is a great way to add the very nutritious legumes to your diet.   It can be served over couscous or rice. 


4-6 chicken breasts, cut into 1-2 inch pieces

1 onion, chopped

3-4 cloves of garlic, chopped

2 carrots, peeled and chopped (optional)

1 can chickpeas, rinsed and drained

2 large tomatoes, diced or 1 16 oz. can diced tomatoes

Olive oil

Salt and pepper, to taste

1 tsp. turmeric

1 tsp. cumin

1 tsp. paprika

½ cup reduced sodium chicken broth

¼ cup fresh cilantro, finely chopped

Hot sauce, to taste (optional)


  • Heat olive oil over medium/medium-high heat and add onions, cooking 2-3 minutes.  Add garlic and carrots (if using) and cook for an additional minute.
  • Add turmeric – stir well so that all the vegetables are coated.
  • Add chicken, season with salt and pepper, and allow chicken to brown – about 4 minutes. 
  • Add cumin and paprika, stir and cook for one minute.
  • Add tomatoes, chickpeas and chicken broth.  Stir well, making sure to get any browned pieces off the bottom of the pan. 
  • Cover and simmer 20 minutes.  Check periodically; if too much liquid cooks away and the sauce gets dry, add more chicken broth. 
  • Stir in cilantro and serve over rice or couscous with a dash of hot sauce. 

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