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Braised Chicken and Chickpeas

Braised Chicken and Chickpeas

Ingredients for 4 servings:

  • 2 shallots
  • 1 garlic clove
  • 1 zucchini
  • 4 tomatoes
  • A few sprigs of rosemary
  • 150g (5 ounces) canned chickpeas
  • Bread (to accompany the dish)
  • 500g (1 pound) chicken breast fillets
  • 1/2 chicken bouillon cube
  • Olive oil
  • Salt, ground pepper


In a frying pan, sear the chicken fillets in a dash of olive oil.
While the chicken is cooking, peel and slice the shallots.
Chop the zucchini into thin rounds.
Finely dice the tomatoes.
Brown the shallots in an oiled wok. Add the tomatoes, zucchini, pressed garlic, rosemary and 150mL (5/8 cup) of chicken broth. Season.
Chop the chicken fillets into bite-sized pieces and add to the wok.
Cover and simmer for about 15 minutes. After 10 minutes, add the chickpeas.
Serve with bread.

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