Spicy chickpeas with chargrilled chicken

Spicy chickpeas with chargrilled chicken is the answer to your culinary dreams. It’s a vibrant fusion of protein-packed chickpeas and perfectly grilled chicken, elevated with a hint of spice. This dish is not only a feast for the eyes but also an explosion of flavors for the taste buds.

Ingredients for Spicy chickpeas with chargrilled chicken

• Chicken breasts – 2 (approximately 6 ounces each) [170 grams each]
• Chickpeas, canned – 1 cup [240 ml]
• Olive oil – 2 tablespoons [30 ml]
• Ground cumin – 1 teaspoon [5 ml]
• Paprika – 1 teaspoon [5 ml]
• Red chili flakes – ½ teaspoon [2.5 ml]
• Garlic cloves, minced – 2
• Fresh lemon juice – 2 tablespoons [30 ml]
• Fresh cilantro, chopped – 2 tablespoons [30 ml]
• Salt and pepper – to taste

Time

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes

Serves

Serves 2

Nutritional Facts (Per serving)

• Calories: 320
• Protein: 31g
• Carbs: 19g
• Fat: 12g
• Sodium: 400mg
• Fiber: 6g

Cooking Instructions

1. First off, drain and rinse your canned chickpeas to ensure they’re free from any preservatives.
2. Take the chicken breasts and season them generously with half the ground cumin, paprika, salt, and pepper.
3. Heat a tablespoon of olive oil in a grilling pan over medium heat. Once hot, lay the chicken breasts on it.
4. Let each side grill for about 7 minutes or until it’s well-charred and fully cooked.
5. In another pan, heat the remaining olive oil. Toss in the minced garlic and sauté for a minute.
6. Add chickpeas, the remaining spices, and red chili flakes. Stir them well, ensuring they’re well-coated with the spices.
7. Cook the chickpeas for about 5 minutes until they become slightly crispy.
8. Sprinkle fresh lemon juice over the spicy chickpeas for a zesty kick.
9. Garnish the chickpeas with chopped cilantro for that fresh touch.

Tips

1. Don’t rush the grilling process; slow-grilled chicken retains more moisture, making it juicier.
2. Always use fresh lemon juice instead of the bottled variant for a more authentic flavor.
3. If you desire more heat, you can always adjust the amount of red chili flakes.
4. Fresh herbs like cilantro can be replaced with parsley or even mint for a different twist.

Serving Suggestions

Lay a bed of spicy chickpeas on your plate and place the chargrilled chicken on top. Pair it with a fresh garden salad or steamed veggies. For those looking for a heartier meal, consider adding a side of quinoa or brown rice. Complete the dining experience with a cooling beverage, like a minty cucumber cooler, to balance out the spices.

SPICY CHICKPEAS WITH CHARGRILLED CHICKEN

Spicy chickpeas with chargrilled chicken is the answer to your culinary dreams. It’s a vibrant fusion of protein-packed chickpeas and perfectly grilled chicken, elevated with a hint of spice. This dish is not only a feast for the eyes but also an explosion of flavors for the taste buds.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

SPICY CHICKPEAS WITH CHARGRILLED CHICKEN

Amount per Serving

Calories

320

% Daily Value*

Fat

 

12

g

18

%

Sodium

 

400

mg

17

%

Carbohydrates

 

19

g

6

%

Fiber

 

6

g

25

%

Protein

 

31

g

62

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chicken breasts – 2 approximately 6 ounces each [170 grams each]
• Chickpeas canned – 1 cup [240 ml]
• Olive oil – 2 tablespoons [30 ml]
• Ground cumin – 1 teaspoon [5 ml]
• Paprika – 1 teaspoon [5 ml]
• Red chili flakes – ½ teaspoon [2.5 ml]
• Garlic cloves minced – 2
• Fresh lemon juice – 2 tablespoons [30 ml]
• Fresh cilantro chopped – 2 tablespoons [30 ml]
• Salt and pepper – to taste

Instructions

• First off, drain and rinse your canned chickpeas to ensure they’re free from any preservatives.
• Take the chicken breasts and season them generously with half the ground cumin, paprika, salt, and pepper.
• Heat a tablespoon of olive oil in a grilling pan over medium heat. Once hot, lay the chicken breasts on it.
• Let each side grill for about 7 minutes or until it’s well-charred and fully cooked.
• In another pan, heat the remaining olive oil. Toss in the minced garlic and sauté for a minute.
• Add chickpeas, the remaining spices, and red chili flakes. Stir them well, ensuring they’re well-coated with the spices.
• Cook the chickpeas for about 5 minutes until they become slightly crispy.
• Sprinkle fresh lemon juice over the spicy chickpeas for a zesty kick.
• Garnish the chickpeas with chopped cilantro for that fresh touch.

Notes

TIPS

1. Don’t rush the grilling process; slow-grilled chicken retains more moisture, making it juicier.

2. Always use fresh lemon juice instead of the bottled variant for a more authentic flavor.

3. If you desire more heat, you can always adjust the amount of red chili flakes.

4. Fresh herbs like cilantro can be replaced with parsley or even mint for a different twist.

SERVING SUGGESTIONS

Lay a bed of spicy chickpeas on your plate and place the chargrilled chicken on top. Pair it with a fresh garden salad or steamed veggies. For those looking for a heartier meal, consider adding a side of quinoa or brown rice. Complete the dining experience with a cooling beverage, like a minty cucumber cooler, to balance out the spices.