Curry Chicken and Chickpeas

This Curry Chicken and Chickpeas is wonderfully scrumptious and so simple to prepare.  Serve this restaurant quality dish over rice and it will be raved over for days.

I love chickpeas, especially roasted and in salads. And let’s not forget hummus. But they are also a fabulous addition to soups and stews.   They are a fantastic source of protein and fiber.  To save a ton of money, I like to cook dry chickpeas and freeze them.

I made this Curry Chicken and Chickpeas to have for lunch for a few days and it only made it to two meals because both my husband and I chose to eat it for lunch and dinner on the same day.

You can also serve it over Coconut Rice for an even heartier meal.

We served it over rice and, oh my, THAT good!  If you don’t think you are a fan of curry, this recipe may well change your mind.

How to Make Curry Chicken and Chickpeas

Heat oil in a large pot.

Add the chicken and onion and cook over medium heat until almost fully cooked and onion is soft.

Add the curry paste, ginger, coconut milk, and 1 cup of water and stir to combine.

Bring to a boil and then add the additional cup of water.

Bring to a boil again and add the drained and rinsed chickpeas.

Simmer for 20 minutes and then add the spinach.

Simmer for an additional 10 minutes.

ENJOY!

Curry Chicken and Chickpeas

his Curry Chicken and Chickpeas is wonderfully scrumptious and so simple to prepare. Serve this restaurant quality dish over rice and it will be raved over for days.

5 from 3 votes

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Course: Main Course

Cuisine: Thai

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 311kcal

Author: Sherri Hagymas

Ingredients

• ▢ 2 tablespoons coconut oil or olive oil
• ▢ 1 lb boneless chicken breasts
• ▢ 1 large onion chopped
• ▢ 3 tablespoons red curry paste
• ▢ ½ teaspoon ground ginger
• ▢ 14 ounces light coconut milk
• ▢ 2 cups water
• ▢ 14 ounces chickpeas rinsed and drained
• ▢ 2 cups baby spinach
• ▢ Pepper to taste

Instructions

• Heat oil in a large pot.
• Add the chicken and onion and cook over medium heat until almost fully cooked and onion is soft.
• Add the curry paste, ginger, coconut milk, and 1 cup of water and stir to combine.
• Bring to a boil and then add the additional cup of water.
• Bring to a boil again and add the drained and rinsed chickpeas.
• Simmer for 20 minutes and then add the spinach.
• Simmer for an additional 10 minutes.
• ENJOY!

Nutrition

Calories: 311kcal | Carbohydrates: 23g | Protein: 22g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 160mg | Potassium: 564mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2160IU | Vitamin C: 7.1mg | Calcium: 65mg | Iron: 2.7mg

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