Chicken With Garbanzo Beans Chicken Cholay Recipes

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CHICKEN WITH GARBANZO BEANS (CHICKEN CHOLAY)



Chicken With Garbanzo Beans (Chicken Cholay) image

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

2 onions, sliced
4 tomatoes, roughly chopped
2 teaspoons ginger
2 teaspoons garlic paste
1 teaspoon crushed black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2-1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 1/2 teaspoons nigella seeds
1 -1 1/2 teaspoon salt
6 -7 chicken drumsticks
2 cups pre-soaked garbanzo beans
4 -5 whole green chilies

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

ITALIAN CHICKEN AND CHICKPEAS



Italian Chicken and Chickpeas image

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

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

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

CHICKEN CHOLAY



Chicken Cholay image

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

500 g chickpeas, boiled
1 inch piece cinnamon stick
2 medium tomatoes, chopped
1 teaspoon bicarbonate of soda
1 medium onion, peeled and thinly sliced
4 tablespoons oil
1 tablespoon garlic paste
1 tablespoon ginger paste
14 teaspoons turmeric (haldi)
1 teaspoon coriander powder
2 teaspoons salt
1 teaspoon red chili powder
12 teaspoons garam masala
12 cups fresh coriander, chopped
2 green chili peppers, finely chopped
250 g skinless chicken

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

CHOLAY (CURRIED CHICKPEAS)



Cholay (Curried Chickpeas) image

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

2 cups water
1 tea bag
1 bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
¼ cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala

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



Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika image

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

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

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.

CHICKEN WITH ONIONS AND GARBANZO BEANS



Chicken with Onions and Garbanzo Beans image

Categories     Chicken     Onion     Sauté     High Fiber     Wheat/Gluten-Free     Chickpea     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons olive oil
3 large onions, chopped
3 tablespoons chopped garlic
2 teaspoons ground ginger
1 teaspoon turmeric
1/4 teaspoon ground saffron
1 3- to 4-pound chicken, cut into 8 pieces
3 cups water
3 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
1/2 cup chopped fresh Italian parsley
1/3 cup chopped fresh cilantro

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.

GARLICKY CHICKEN DINNER



Garlicky Chicken Dinner image

Flavorful bone-in chicken is enhanced by herbs, lemon and hearty vegetables in this savory meal-in-one entree. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 pounds small red potatoes, quartered
4 medium carrots, cut into 1/2-inch slices
1 medium red onion, cut into thin wedges
1 tablespoon olive oil
6 garlic cloves, minced
2 teaspoons minced fresh thyme, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 teaspoon paprika
4 chicken drumsticks
4 bone-in chicken thighs
1 small lemon, sliced
1 package (5 ounces) fresh spinach

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 264 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

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