CHICKEN WITH GARBANZO BEANS (CHICKEN CHOLAY)
Make and share this Chicken With Garbanzo Beans (Chicken Cholay) recipe from Food.com.
Provided by grapefruit
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil.
- Fry onion till brown.
- Add ginger, garlic, black pepper, cumin powder, coriander powder, turmeric and nigella seeds (mixed with a little water to make a paste).
- Stir fry 1-2 minutes.
- Add tomatoes and stir fry till tomatoes are soft.
- Add drumsticks, fry 1-2 minutes.
- Add red chili powder and salt and mix well. Let chicken cook in its own water for a few mins or add 1/2 - 1 cup water and the garbanzo beans, mix well.
- Cover and let cook till chicken and beans soft and oil rises to the surface.
- (NOTE: if using canned beans, it won't take very long for this curry to cook).
- Toss in whole green chillies, cover and turn off heat.
- Serve in 5 minutes.
- Yum!
- Serve with a simple salad.
Nutrition Facts : Calories 524.4, Fat 15.4, SaturatedFat 3.9, Cholesterol 118.3, Sodium 1396.5, Carbohydrate 58.5, Fiber 11.6, Sugar 10.7, Protein 39.9
CHICKEN WITH ONIONS AND GARBANZO BEANS
Categories Chicken Onion Sauté High Fiber Wheat/Gluten-Free Chickpea Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, ginger, turmeric and saffron; sauté until onions are translucent, about 5 minutes. Add chicken and cook until brown on all sides, about 10 minutes. Add 3 cups water and bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 40 minutes. Using tongs, transfer chicken to platter.
- Add garbanzo beans, parsley and cilantro to Dutch oven. Boil until sauce thickens slightly, about 20 minutes. Return chicken to Dutch oven. Simmer until heated through, about 5 minutes.
CHICKEN CHOLAY
Make and share this Chicken Cholay recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Place the chick peas, 1 teaspoon salt, cinnamon stick and bicarbonate of soda in a large heavy-based saucepan, add 2 cups water to cover the chickpeas by 2 inches and bring to a boil. still retain their shap.Once the chick peas have become tender keep them with its water, as that is also needed.
- Heat oil in a heavy based saucepan. Add onions and stirring frequently, sauté until the onions are light brown, about 5 minutes. Add ginger and garlic, sauté until the mixture turns to a golden color, about 3-5 minutes. (Add 2-3 tablespoons of water, if the mixture sticks to the bottom of the pan.
- Add chili powder, turmeric, coriander powder, 1 teaspoon garam masala, remaining salt and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
- Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated, about 5-8 minutes.
- . Add 1 cup water, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender.
- Add the boiled chick peas and 2 cups of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavor.
- Sprinkle remaining gram masala, coriander leaves and green chilies.
Nutrition Facts : Calories 448.8, Fat 18.6, SaturatedFat 2.9, Cholesterol 53.1, Sodium 1935.3, Carbohydrate 43.8, Fiber 10.2, Sugar 4.7, Protein 28.7
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
CHOLAY (CURRIED CHICKPEAS)
This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!
Provided by SHAMMI EDWARDS
Categories Side Dish Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
- Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Chicken Tomato Roast Kid-Friendly Quick & Easy High Fiber Dinner Chickpea Fall Spring Winter Family Reunion Healthy Potluck Bon Appétit Quick and Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
- Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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