Stewed Chicken and Chickpeas

2014-04-28
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    461 calorie
  • Fat

    4 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    100 milligrams
  • Sodium

    369 milligrams
  • Carbohydrate

    55 grams
  • Fiber

    10 grams
  • Protein

    52 grams

Ingredients

  • 1 14-ounce can no-salt-added tomato sauce
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 small bell pepper (any color), thinly sliced
  • 1/3 cup dried apricots, halved
  • 2 cloves garlic, smashed
  • 1/4 teaspoon garam masala or ground cinnamon, plus more for topping
  • Large pinch of red pepper flakes
  • Kosher salt
  • 4 6-ounce skinless, boneless chicken breasts
  • 1/4 cup low-fat (2 percent) Greek yogurt
  • Chopped fresh parsley, for topping (optional)
  • 3 whole-wheat pitas, quartered

Method

Step 1

Combine the tomato sauce, 1 cup water, the chickpeas, bell pepper, apricots, garlic, garam masala, red pepper flakes and 1/2 teaspoon salt in a large skillet and bring to a simmer over medium-high heat. Nestle the chicken in the tomato-chickpea mixture; reduce the heat to maintain a gentle simmer and cook, uncovered, turning the chicken once, until cooked through, about 20 minutes.

Step 2

Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste. Serve with the pita wedges.

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