Chicken and Chickpeas from India
Serves: 2 | Serving Size: 2 cups
- 1 tsp vegetable oil
- 1 clove garlic, minced
- 1/2 onion, diced
- 1/2 tsp ginger
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Pinch cayenne
- Dash black pepper
- 1 tsp ground coriander
- 1 15-oz can chickpeas, drained and rinsed
- 2 chicken thighs, skinless, boneless, cut in half
- 2 cups chicken broth
- Sauté the onion and garlic in hot oil in an oven-safe pan. Add the seasonings and allow those to cook with the onions. When the onions are transparent, add the chickpeas, chicken thighs, and chicken broth. Bring the broth to a boil.
- Cover the pan and place it in a preheated 375 degree oven. Cook for 20 minutes or until the chicken is done.
- Remove the chicken. Bring the mixture to a boil on the stove and check the seasonings. Add more broth to thin it down or cook it longer to thicken it.
- Serve hot, in a wide bowl.
- Serves 2. Each serving has 328 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 33 mg cholesterol, 105 mg sodium, 39 g carbohydrate, 11 g fiber, 7 g sugars, and 22 g protein.
- Each serving also has 1% vitamin A, 3% vitamin C, 7% calcium and 27% iron.
- Provide a contrast to the heat and spice of this dish by garnishing it with a dollop of plain nonfat Greek yogurt.
- By doing this, you’ll also be adding a third delicious source of protein to your meal!
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.