Curry chickpeas & Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. chicken breast, sliced into small strips2 chile peppers, chopped (I used jalapenos)1 medium onion, diced1 can of chickpeas, drained and rinsed1 can pinto or kidney beans, drained and rinsed2 tblsp. tomato paste2 cloves of garlic, minced.1 package of frozen broccoli floretspinch of cuminpinch of cayennepinch of tumericpinch of garam masalasalt & pepper to taste
In a large skillet, heat olive or peanut oil over medium heat, then add the onion, chiles, cumin, cayenne, tumeric, garam masala, and garlic.
Combine and saute until the onion is translucent and the chiles / spices are fragrant, then add the tomato paste and cook until heated through and some oil begins to separate.
Add chicken strips and mix well, then brown until cooked. (Add water or chicken stock if the mix begins to stick)
Add the chickpeas, broccoli, and beans and ~1/2 c. water or chicken stock, cover, and cook for 6-8 minutes. Salt and pepper to taste, mix well, and serve!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Combine and saute until the onion is translucent and the chiles / spices are fragrant, then add the tomato paste and cook until heated through and some oil begins to separate.
Add chicken strips and mix well, then brown until cooked. (Add water or chicken stock if the mix begins to stick)
Add the chickpeas, broccoli, and beans and ~1/2 c. water or chicken stock, cover, and cook for 6-8 minutes. Salt and pepper to taste, mix well, and serve!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Nutritional Info Amount Per Serving
- Calories: 435.6
- Total Fat: 3.8 g
- Cholesterol: 65.7 mg
- Sodium: 990.5 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 18.2 g
- Protein: 43.4 g
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