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.
Over the weekend, I had a miserable cold. It was pretty much a couch, blankets, tissues, hand gel few days. Are you picturing the ugliness? Luckily, it has been a long time since I have been sick but it had me wanting nothing but comfort food.
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 annnnnd dinner in the same day.
It was THAT good. I’m talking restaurant quality good. I absolutely love when that happens with a recipe. Now it looks like batch number 2 will be whipped up tomorrow since we just didn’t get our feel of it. I get so happy when my husband truly loves a new recipe like he did this one.
Note to self: Make a double batch!
This creamy crockpot chicken and rice casserole actually got made again too. I surrounded myself with as much comfort as possible.
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.
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.
INGREDIENTS
2 tablespoons coconut oil or olive oil
1 lb of boneless chicken breasts
1 large onion, chopped
3 tablespoons red curry paste
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
2 cups of fresh baby spinach
Pepper to taste
DIRECTIONS
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!
- 2 tablespoons coconut oil or olive oil
- 1 lb of boneless chicken breasts
- 1 large onion, chopped
- 3 tablespoons red curry paste
- ½ teaspoon ground ginger
- 1 14-ounce can coconut milk
- 2 cups water
- 1 14-ounce can chickpeas, rinsed and drained
- 2 cups of fresh baby spinach
- Pepper to taste
- 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!
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easypeasylifematters says
We love chickpeas at our house so this sounds like the best comfort food! 🙂
April J Harris says
I’m sorry you weren’t feeling well, Sherri. Hope you are now much better. Your Curry Chicken and Chickpeas really does sound like fantastic comfort food, and what great colours! Pinned. Thank you for sharing with us at Hearth and Soul.
Miz Helen says
Your Curry Chicken looks delicious! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
Miz Helen
angie says
sounds like a filling meal that my family would love. Comfort food like this in the winter helps warm us up and keep us that way
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