top of page

Chicken Chickpeas

Chicken with Tomatoes and Chikpeas

Chicken Chickpeas


  • 4 cloves garlic, finely chopped

  • 3/4 teaspoon salt, divided

  • 1/4 cup lemon juice

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon ground pepper

  • 1 pound  chicken breasts cut into 1-inch pieces

  • 1 tablespoon extra-virgin olive oil

  • 1 large yellow onion, chopped

  • 1 14-oz can no-salt-added diced tomatoes or cherry tomamto 

  • 1 15-oz can chickpeas, rinsed

  • 1/4 cup chopped flat-leaf parsley


  1. Mash garlic and ½ teaspoon salt. Whisk in lemon juice, cumin, paprika and pepper. Add to chicken and stir to coat.

  2. Heat oil in a large cast-iron skillet over medium-high heat.

  3. Transfer the chicken to the pan and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Set aside.

  4. Add 1 TBS oil tp the pan and onion.  Cook, stirring occasionally, until golden brown, 6 to 8 minutes.

  5. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt.

  6. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more.

  7. Adjust taste with  more lemon, hot pepper or cayen pepper.

  8. Add 1 tbs cream chese and 1 TBS Butter and continue to cook until sauce thickens.

  9. Serve sprinkled with parsley.

Side dish Farro with chopped roma tomamato or Qinua 

bottom of page