Fast Chicken with Chickpeas (Print Version)
# Ingredients:
→ Proteins
01 -
16 ounces chicken breast without skin or bones, cut into small chunks
02 -
One 15-ounce can of chickpeas, thoroughly rinsed and drained
→ Vegetables
03 -
One 12-ounce frozen pack of cauliflower florets
04 -
Two big handfuls of fresh baby spinach (about 3 ounces)
05 -
Half a medium onion, finely chopped
06 -
One clove garlic, finely minced
07 -
A medium red bell pepper, cut into small pieces
→ Sauce Base
08 -
One 14-ounce can of thick coconut milk
09 -
One 15-ounce can of fire-grilled chopped tomatoes
→ Seasonings
10 -
2 tablespoons of curry powder
11 -
1/4 teaspoon dried ginger powder (or you can use 1 teaspoon of fresh ginger paste)
12 -
A pinch of black pepper
13 -
2 teaspoons ground turmeric
14 -
1 tablespoon of olive or avocado cooking oil
15 -
Half a teaspoon of fine salt
→ For Serving
16 -
Chopped fresh cilantro leaves for garnish
17 -
Warm steamed rice
18 -
Fresh lime slices or wedges
# Instructions:
01 -
Put 2 teaspoons of oil in a large frying pan over medium heat. Cook the chicken pieces for about 5-6 minutes until almost done. Then, move them to a separate plate.
02 -
In the same pan, add the leftover oil. Cook the onions and red peppers for roughly 5 minutes. Toss in the garlic afterward and stir for another minute until the aroma is nice.
03 -
Place the chicken back into the pan. Pour in the chopped tomatoes and coconut milk, then add chickpeas, cauliflower, and all the seasonings. Bring this all to a boil, then lower the heat, cover it, and let it simmer for 10 minutes.
04 -
Finally, stir the spinach into the pan and cook for another 2-3 minutes until it softens. Serve your dish over rice, and top it with cilantro and lime wedges.
# Notes:
01 -
If you’re looking to make it lighter, switch to low-fat coconut milk.
02 -
Can be ready to eat in about half an hour!
03 -
Perfect for prepping meals in advance.