Indian Inspired Chicken and Chickpeas

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.


  1. Wash dried beans
  2. Add beans, along with stock, to Instantpot (or pressure cooker), salt & pepper
  3. Cook for ~30 minutes
  4. Once the beans are cooked, reserve beans and remaining liquid while you cook the chicken
  5. Add olive oil to pot; once hot, add chicken, carrots, chilies, garlic, bay leaves and onion
  6. Brown chicken and saute onions for 6-7 minutes, along with spices
  7. Add tomatoes and reserved beans/stock
  8. Simmer for 15 minutes
  9. Serve over rice
Indian-inspired chicken and chickpeas

Curried Garbanzo Beans with Saffron Rice

curried garbanzo beans
curried garbanzo beans

Curried garbanzo beans with saffron rice makes for a delicious, low-fat lunch, or dinner. While delicious on its own, you can top this with grilled chicken, or goat for a more substantial meal.

You can also adjust the spice level according to preference.

Prep time: 15 minutes

Cooking time: 40 minutes

  • 2 cups dried garbanzo beans
  • 1 1/2 cups vegetable broth
  • 1 medium yellow onion, diced
  • 2 cloves garlic, finely diced
  • 1 1/2 cups Jasmine rice
  • 3/4 cup chopped tomatoes (use Pom, or similar boxed, chopped tomatoes)
  • 1/2 cup grated carrots
  • 1 cup baby spinach leaves, chopped
  • 1 tbs garam masala
  • 1 tbs curry powder
  • 1 tsp each, salt & pepper
  • 3/4 tsp coriander seeds
  • 3/4 tsp turmeric
  • 1/2 tsp fenugreek
  • 1 tsp sambal
  • 3/4 tsp saffron
  • 2 tbs olive oil
  • Micro greens to garnish
cooking instructions
  • Rinse and drain garbanzo beans; cover with water (~1″ extra water covering the beans)
  • Soak the beans for a minimum 8 hours
  • In a large, heavy bottomed skillet heat oil; add onions, garlic, pepper and spices
  • Stir over medium heat until onions become translucent
  • In a saucepan, add 3 cups water and salt; add 1 tsp salt to the water
  • When rapidly boiling, add rice and reduce heat to medium-low; cover and let simmer until the water is absorbed (~15-20 minutes)
  • When liquid is absorbed, but the rice is still moist, stir in the saffron
  • When the onions are translucent, add garbanzo beans; stir for about 5 minutes
  • Add chopped tomatoes and carrots; stir in sambal and cook for about 5 minutes
  • Incorporate vegetable broth, cover and let simmer for 25-30 minutes, until garbanzo beans are tender
  • Add spinach leaves and cook just until wilted
  • Plate beans over rice and garnish with micro greens

Variations: Curried garbanzo beans can also be used as the base for a lovely Indian-inspired soup. If you have leftovers, consider making a pot of vegetable stew.