"Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!" — Kristin
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skinless, boneless chicken breast halves
1 (15 ounce) can
1 1/2 teaspoons
crushed red pepper flakes
1 (15 ounce) can
garbanzo beans, drained and rinsed
Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words, wonderful dinner, and one in which chickpeas can certainly stand proudly in pasta's place. I cooked the chicken in 1" pieces, went a smidge less on the rosemary, added 1/2 med. onion to the garlic saute, and also tossed in a half-bag of frozen (thawed, drained) spinach, and Italian parsley for a bit more color. It definitely has a kick, but it all comes together quite nicely for a marvelous meal. Next go-around (yup, I will gladly make this again), I may, along w/ my inclusions from above, add some diced tomatoes, zucchini, and mushrooms as well, and go lighter on the cayenne & crushed red peppers.
Not much flavor. I did add an extra can od diced organic tomatoes with double the seasoning but not much flavor still
Ok, i am not sure how I am the only one who is mentioning that yes this recipe is good but it is WAYYYY TOO SPICY! I followed the recipe to a "t" and my 8, 6 & 4 year olds mouths were burning. So were my husband and I's and we like spicy food. My bottle says "crushed red pepper" and there are a lot of seeds mixed in with the flakes. I am not sure if it is just my kind of red pepper, but WOW, this was almost not edible because of the heat. THe flavor was good though and I WILL make again as my kids love garbanzo beans, but I will omit the red pepper next time.
We really enjoyed this. My husband insisted on having his chicken over pasta, but I didn't think anything was necessary beyond the chickpeas. I only had two chicken breasts which I cut into pieces. I do question whether the sauce would be enough for four. I halved the cayenne pepper but otherwise followed the recipe. It still had plenty of kick. I will make this again, but I think I will cut the chicken into bite-sized pieces the next time. Thanks for a tasty recipe!
LOVED THIS! Made this last night w/ 4 smallish blsl chicken breasts, and they were GREAT! I didn't have red pepper flakes, so I left that out, that was the only change I made, and we thought it was delish! My son liked the "chicken peas" lol
I made this recipe for my one year old using all organic ingredients. The only changes I made were to sub the can of tomato sause, italian seasonings and cayenne with about 3/4 of a jar of prepared pasta sauce (which already included seasonings). It was fantastic! Because it was for my one year old, I lightly chopped the chicken and chickpeas in the processor then added some cooked quinoa for added nutrition. It tasted so good. My baby loves it!
This was easy and amazing. I am completely new to Italian food; never having liked the Olive Garden except for the soup and salad. After reading other reviews I did cut up my chicken, and rather than reduce the cayenne pepper and red pepper flakes, I simply added another can of tomato sauce. This did not dilute the flavor in my opinion, it all still tasted great and my kids didn't complain too much about the spice. Thanks for a great 'real Italian' recipe I will definitely make this again!
Oh and I added half a package of frozen spinach; it was great!
It was delicious! Both me and my husband loved this so it's going into the weekly rotation I think! I added a green bell pepper cut into bite size pieces and some dehydrated onion. I had 2 bone in chicken thighs so I used those. If you decide to use bone in chicken adjust the cooking times to get them done all the way through. I halved the recipe and there was more than enough for 2 people. Good stuff!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Chicken and Chickpeas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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