Chickpea and chicken saucy skillet recipe!
Looking for a dish that you can serve your vegetarian guests as well as carnivores? Is that even the correct word to use for meat eaters? It seems so barbaric – MEAT EATERS! ha!
My daughter is a vegetarian, so I try to make recipes adaptable when she is home, so she doesn’t end up eating just salad during our main meals, although she NEVER complains!
In fact, she doesn’t like it when I try to accommodate her preference. This skillet meal is super easy and adaptable. Both vegetarians and those meat-eaters will be fully satisfied 🙂 AND it has a surprise ingredient – CHOCOLATE! It’s a very small amount, but wow does it add a delicious richness to the sauce. Is your mouth watering?!
I do have a FEW vegetarian recipes on my blog; Sweet Potato Soup with Coconut Milk , Sweet Potato Veggie Burger (do you see a trend of my love for sweet potatoes?). I also have several egg dishes and a delicious Quinoa Granola, but that’s clearly not enough!
I really realized my vegetarian recipes were on the thin side when a friend mentioned, “Hey, when are you going to share some vegetarian recipes?”
During that same week my hubby and I met a super cool photographer at a dinner event, and of course I started chatting about the fine art of photographing food. He mentioned that he would peek at my blog (let me know if you ever stopped by, Victor!), and also that he’s interested in vegetarian recipes, so that was an extra incentive to share this Chickpea Saucy Skillet Recipe.
I think this dish is filling with just the chickpeas, but if you are used to adding an animal protein, the chicken is wonderful with the sauce and chickpeas.
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 2-3 teaspoons olive or grape seed oil
- 1 large onion, chopped
- 3 carrots, thinly sliced
- 3 teaspoons garlic, chopped
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 15 ounce can tomato puree (no salt added)
- 2 Tablespoons molasses
- 1/4 teaspoon salt
- 1/2 ounce unsweetened chocolate, chopped
- 1 teaspoon garam masala
In a large skillet, cook chicken in oil for 4-5 minutes or until no longer pink. Remove chicken and set aside. Clean skillet if you are also serving vegetarian guests.
Reheat pan and add an additional teaspoon of oil. Add onions, carrots and garlic to hot skillet. Sauté until vegetables are crisp and tender. Add garbanzo beans, tomato, molasses, and salt to the skillet. Cover and simmer for about 5 minutes. Remove from heat. Stir in garam masala and chocolate until combined.
Remove a portion to serve vegetarian guests.
Add chicken to skillet, and let flavors combine until chicken is warmed (approximately 5 minutes).
Serve with couscous or quinoa.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 463mgCarbohydrates: 35gFiber: 8gSugar: 15gProtein: 31g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe adapted from Better Homes and Gardens
Regardless if you call them chickpeas or garbanzo beans, those little legumes are filled with protein and fiber. This dish is hearty like a stew. Add a side of whole wheat couscous or quinoa if you would like.