Prep Time: 15 minutes
Cooking Time: 60 minutes
This can also be prepared as a vegetarian recipe, which is inexpensive and healthy…it just takes some time if you use dried garbanzo beans (versus canned, which are convenient, but don’t have the same texture as using dried).
Note: it’s very helpful to use a smart cooker (e.g. Instantpot, or similar) when preparing this dish. If you don’t have one, a regular pressure cooker will work–or you can simply cook the beans for longer. Just plan ahead!
- 1 bag dried garbanzo beans (~16 oz)
- 3/4 lb diced chicken breast
- 3/4 cup diced tomatoes
- 2 cups chicken broth
- 2 tbs olive oil
- 2 bay leaves
- 1 tbs cumin
- 1 tbs turmeric
- 2 tsp coriander
- 3 cloves garlic (or 2 tsp garlic paste)
- 2 tsp each salt/pepper
- 1 1/2 cups finely diced carrots
- 1 lg onion, finely diced
- 1 lg sweet potato, diced
- 1/2 cup chopped cilantro (or parsley)
- 1-2 Thai chilies (per taste)
- 1/2 cup chopped peanuts (optional)
Note: if using dried beans, cook in pressure cooker (with stock) for about 40 minutes before preparing the dish.
If using dried beans, cook them and retain–with stock–to cook chicken separately.
If you retain beans, heat oil and saute chicken (to brown it) along with spices. Once the spices and chicken are browned, you can add back the beans and finish the dish.
- Wash dried beans
- Add beans, along with stock, to Instantpot (or pressure cooker), salt & pepper
- Cook for ~30 minutes
- Once the beans are cooked, reserve beans and remaining liquid while you cook the chicken
- Add olive oil to pot; once hot, add chicken, carrots, chilies, garlic, bay leaves and onion
- Brown chicken and saute onions for 6-7 minutes, along with spices
- Add tomatoes and reserved beans/stock
- Simmer for 15 minutes
- Serve over rice