Chickpeas are a staple in Indian cuisine. They are valued for their protein content and as a delivery vehicle in amazingly spiced dishes like curries and masalas.
For a rich, spicy Indian inspired curry look no further. Protein-rich chicken and chickpeas bring a satisfying heartiness to the dish, while ground cumin, turmeric, and coriander blanket the chickpeas in a rich inviting sauce. In just over 30 minutes you have a savory dinner all are sure to enjoy. (For a milder (or hotter) version, adjust the amount of chili powder to your taste.)
Chickpea Curry with Chicken
This chickpea curry is high in protein and big on flavor!
- 1 Tbsp. olive oil
- 1 lb. raw chicken breast tenders
- 1 medium onion chopped
- 3 cloves garlic crushed
- ½ tsp. mustard seed
- 1 tsp. ground turmeric
- 1 tsp. ground cumin divided use
- 1 tsp. ground coriander
- 1 tsp. ground chili powder
- 1 (15-oz.) can chickpeas (garbanzo beans) drained and rinsed
- 1 (14.5-oz.) can diced tomatoes no salt added
- 1 cup low-sodium organic chicken broth (or vegetable broth)
Heat oil in a large skillet (or wok) over medium-high heat.
Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from pan. Set aside.
Add onion, garlic, ½ tsp. cumin, and mustard seed to same skillet; cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
Add turmeric, remaining ½ tsp. cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.
The Nutrition Facts box below provides estimated nutritional information for this recipe.