• 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


Ingredients

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


Directions

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.

Enjoy!

11 views0 comments

Recent Posts

See All

Go-to Chicken/Turkey Spice

This is the recipe you're going to want to pin, especially if you have not yet decided what you are going to do with that turkey this year. This dry rub, a few hours (or, better, a day or so), and yo