• Susie Csorsz Brown

Chicken and Chickpeas (Djeja Bil Houmous)

Updated: May 5

This recipe is shockingly easy and yields a complex super tasty dish that even the pickiest of eaters will enjoy.

Chicken and Chickpeas (Djeja Bil Houmous)

Servings: 5-6


2 cups chickpeas, soaked overnight

1 tsp ancho ground

3 pounds chicken in large pieces

1 teaspoon salt

3 cloves garlic, finely chopped

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon black pepper

4 tablespoons olive oil

1 large head broccoli, cut into larger bite size pieces

For serving: hummus

cooked quinoa or couscous


In a large pot over medium heat, cover chickpeas by one inch with salted water, add the ancho and bring to a boil. Cook over low heat for 1 hour, adding more water if necessary.

Meanwhile, add salt, garlic, turmeric, cumin, paprika, pepper and oil to a large ziplock or bowl. Mix well. Add chicken and broccoli and marinate for 1 hour. Heat a large pan and brown the chicken, broccoli and marinade or 10 minutes. Add chicken to the chickpeas and cover and simmer for 30 minutes.

Serve with a dollop of hummus over quinoa, couscous or rice.


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