Chickpeas & Chicken

March 27, 2018

 

Everyone loves Hummus, it's a great snack or appetizer.

Hummus in Arabic means chickpeas. In the Mediterranean cuisine, chickpeas are not only served as a dip but also as beans with chicken or meat and rice or bulgur wheat on the side. Chickpeas are very nutritious, high in protein, fiber and an excellent source of carbohydrates. 

 

This recipe is one of our favorites; it's easy to prepare,

healthy and can last up to a week in a fridge.  

 

 

Ingredients for the chicken broth:

  • Whole organic chicken

  • 3 lemon slices

  • 1 small yellow onions roughly chopped

  • ½ tsp cardamom

  • ½ tbsp cinnamon

  • ½ tbsp 7 spices

  • 1 tbsp salt

  • pepper to taste

  • 2 bay leaves

  • ¼ tsp nutmeg

 

Ingredients for the chickpeas:

  • 5-6 cans of chickpeas

  • 1 tbsp 7 spices

  • 1 big yellow onion roughly chopped

  • 3 tbsp olive oil

 

Ingredients for the bulgur:

  • 2 cups of wheat bulgur

  • 3 cups water

  • 2 tbsp olive oil

  • 1 handful of vermicelli 

 

Preparation of the chicken:

- Place the chicken in a large pot with the lemons,

onion, spices, bay leaves and add water to cover.

- Cover pot and bring to a boil; reduce heat to a gentle boil

and cook for about 90 minutes, or until chicken meat is

falling off of the bone. Remove chicken, discard the lemons, onions and bay leaves, let cool and shred the meat.

 

Preparation of the chickpeas:

- In a large pot, bring to a boil the chickpeas with their water.

- Add more water if necessary to cover the chickpeas.

Reduce the heat and cook until they become tender.

- Drain the water in a large bowl and set aside. 

 

Preparation of the wheat bulgur:

- Rinse 2 cups of bulgur with water and drain.

- In a large pot, heat the oil and add the vermicelli.

Fry the vermicelli until golden brown.

- Add the bulgur and continue cooking for 2 minutes.

- Add 3 cups of water and bring to a boil. Reduce the heat, 

cover and cook for about 15 minutes.

- Add more water if necessary until the bulgur is soft and tender.

- Turn off the heat and let stand for 10 minutes covered.

 

To assemble:

- In a large pot, sauté the onion in the oil for 5 minutes until the onion is transparent.

- Add the chickpeas, the 7 spices, the chicken broth and the chicken meat and bring to a boil. Reduce the heat and continue cooking for 20 minutes.

- Adjust the seasoning with salt, pepper, 7 spices until the broth is fragrant and aromatic.

- Serve the chicken and chickpeas with bulgur on the side with a little pinch of cumin.

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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