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!