“Masala-Spiced” Chicken | Stewed Chickpeas

We’ve all been there–it’s getting late, you’re hungry, and somehow ordering delivery, waiting for the knock on the door, and paying all seem way harder than settling for whatever you have lying around. Most of the time, for me at least, all that deliberating ends with a sandwich, or something even more random–like instant grits. Other times, though, I actually end up with something that costs nothing but an hour–and ends up being pretty delicious.

I made this when I was craving shawarma, but didn’t have yoghurt, the right bread, or any of my usual toppings. I mixed up the spices, and applied them as a dry rub, and threw it on a grill pan. For your version, though, I’d suggest marinating for at least thirty minutes, and using a real grill to get the best flavor.

Either way, the chickpeas will be ready in about the time needed to cook the chicken, and by then, your hunger won’t stand a chance.

Let’s cook.

You’ll need:

2 Chicken Breasts

4 Cups Chickpeas

2 Roma Tomatoes, pureed

3 Cloves of Garlic, minced

1/2 Onion, minced

1 Tbs Ginger, minced

1/2 Cup Parsley, chopped

1 Lime, juice and zest

1 Tbs Cumin

1 Tbs Paprika

1 Tbs Chili Powder

1 Tbs Black Pepper

1/2 Tbs Ginger Powder

1/2 Tbs Coriander

1/2 Tsp Cinnamon

1/2 Tbs Turmeric

1/2 Tbs Mustard Powder

1/2 Tbs Fenugreek Powder

1 Bay Leaf

3 Cloves

2 Tbs Olive Oil

1 Tbs Vegetable Oil

Salt & Pepper to taste

  1. Pat chicken breast dry with paper towel, then season with salt, pepper, paprika, cumin and coriander. Transfer to a large ziplock bag, then drizzle with vegetable oil oil. Marinate in the fridge for at least thirty minutes.
  2. Heat olive oil in a medium pot, and add the bay leaf, and whole cumin seeds–stir until fragrant. Add onions, ginger, and garlic, then stir until translucent. Add tomato puree and remaining spices. Stir in chickpeas, and simmer until it’s reduced by a third. Add lime juice, and taste for seasoning. Finish stew with chopped parsley.
  3. Remove chicken from the fridge, and let stand on the counter to reach room temperature before cooking. Place on hottest side of a pre-heated grill (or grill pan) to sear on both sides, then transfer to the cooler side until fully cooked. Remove from heat, and let rest for about ten minutes before slicing.
  4. Plate, and serve.



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