The Lemon chicken and chickpeas is a hearty dish that brings together delicious, rich, rich, Greek -inspired aromas such as lemon, oregano and dill.
One thing about me is that I will find a way to include chickpeas in as many meals as possible! They are so versatile and it is easy to keep a few cans in the pantry. This lemon chicken and chickpeas Is to be made a fantastic meal if you are looking for a hearty and healthy dinner, as both the chicken and the chickpeas add a lot of protein.
This lemon chicken and chickpea and chickpeas is also ideal for preparing meals! It is easy to prepare and is a beautiful, healthy soup that you can turn to if you are looking for something nutritious, fresh and bright.
Ingredients:
- Extra virgin olive oil
- Yellow onion
- celery
- carrot
- Garlic
- Kosher salt
- Black pepper
- Crushed red pepper flakes
- paprika
- Floor turmeric
- Ground coriander
- Chickpea consves
- Low chicken broth
- Laurel leaves
- lemon
- Israeli or pearl couscous
- Fresh oregano
- Cooked crushed chicken I use rotisserie
- Fresh parsley
- Fresh dill
Step by step:
Step one: cook your vegetables
Heat the oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, carrots, garlic, salt and pepper and cook with stirring until the vegetables are tender.
Step 2: Add the spices
Add the pepper flakes, turmeric and coriander and continue cooking, stir the spices, about 2 minutes.
Step three: Add the chickpeas
Add the chickpeas, the broth, the laurel leaves and the lemon peel and bring them quickly cooked. Reduce the heat to a subtle simmer, such as medium of low heat and stir couscous and oregano. Cover and cook until the chickpeas and the couscous are tender, about 10 minutes.
Step four: Add the rest of the ingredients and simmer
Add the chicken, lemon juice, parsley and dill and stir around to combine. Let the chicken simmer, discovered to heat the chicken and merge the taste in the chicken, about 5 minutes.
Step five: end and serve!
Throw the laurel leaves away. Try and add salt if desired. To serve, scoop into a bowl and cover with fresh dill.
Recipe -FaQs:
You can also use Pearl Couscous here!
I would not say that this soup is really sharp, but if you are sensitive to spices, you can skip the red pepper flakes!
You can use any shredded chicken you want! I think the use of a rotisserie makes it super easy, but you can use any chicken you have at hand.
I can’t wait to hear what you think of this stew! Let me know in the comments after trying it!
Are you looking for more delicious and hearty stew recipes? Try this!
Green Chile stew
Instant pot lamb stew
Milk -free creamy chicken + wild ride soup
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Heat the oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, carrots, garlic, salt and pepper and cook with stirring until the vegetables are tender.
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Add the pepper flakes, turmeric and coriander and continue cooking, stir the spices, about 2 minutes.
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Add the chickpeas, the broth, the laurel leaves and the lemon peel and bring them quickly cooked. Reduce the heat to a subtle simmer, such as medium of low heat and stir couscous and oregano. Cover and cook until the chickpeas and the couscous are tender, about 10 minutes.
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Add the chicken, lemon juice, parsley and dill and stir around to combine. Let the chicken simmer, discovered to heat the chicken, and let the taste merge into the chicken for about 5 minutes.
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Throw the laurel leaves away. Try and add salt if desired. To serve, scoop into a bowl and cover with fresh dill.
Calories: 353KcalPresent Carbohydrates: 21GPresent Protein: 29GPresent Fat: 18GPresent Saturated fat: 3GPresent Polyunes unsaturated fat: 2GPresent Monoons unsaturated fat: 9GPresent Cholesterol: 82mgPresent Sodium: 2585mgPresent Potassium: 818mgPresent Fiber: 4GPresent Sugar: 4GPresent Vitamin A: 4533IUPresent Vitamin C: 38mgPresent Calcium: 84mgPresent Iron: 3mg
Nutritional information is calculated automatically and should only be used as an approximation.
Food photography and styling of Eats love eats.
(Tagstotranslate) chickpeas
