Onepot Chicken And Chickpea Pilaf



If you are wondering where is the new blog she was talking about , well, it turned out to be a lot more difficult to make so I finally decided I will first have to learn a few tech stuff and just gave up.  I work alone so trying to figure out wordpress  finally took its toll and I  just stopped. Maybe someday I will get some nice techie to help me to make a beautiful blog. So for now, lets get back to my usual topic, food!

I love one pot recipes and this one is the kind of meal I make when I have left over  roast chicken.  I love to make this  for lunch , and serve with some raita or tzatziki sauce.  And best of all not much to wash later. So I am a happy mum. I always keep some precooked chickpeas in the freezer, the boys prefer this to the canned. You can use either.

Recipe: Onepot Chicken and chickpea Stew

For 2-3

1 cup chickpeas ( precooked ones or canned)
1 cup cooked chicken( shredded )
1/2 cup  baby spinach( or use regular spinach shredded ) or leave it out if you don't have any
1 small onion , chopped
1 clove garlic, chopped
1/2 tsp grated ginger
3/4 cups basmathi rice
1 tsp tomato paste
1-2 tbsp finely chopped coriander leaves
1 chicken stock cube
1/4 tsp tumeric
1/4 tsp cinamman
1 bay leaf ( or use curry leaf if you dont have, although its not the same but its ok)
 1 tsp ground cumin
salt to taste ( about 1 tsp)
2 cups  hot water
2-3 tbsp olive oil


Heat a large sauce pan, or deep frying pan, add olive oil. Once oil heats up add onion, and cook to soften.

Add garlic, ginger, bay leaf  and  cook for a  minute before adding the rest of the spices , tomato paste and a splash of water. Stir to cook the spices a little.

Dissolve the stock cube in  the hot water and set aside.  Add the rice to the pan and stir it around.  Stir in chicken and chickpeas and add the prepared stock.  Let the rice  cook , once the water evaporates from the top, put the lid on and cook over a low heat for 5 minutes.

Remove lid, add the spinach and coriander leaves and stir it around. Place the lid back on and then after a few mniutes, serve.  The spinach will be cooked but still green.

Serve with some yogurt sauce and tomato salad. Enjoy!


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