Mediterranean Chicken and Chickpeas

Are you in a food rut?

The other night my husband asked me, “What do people eat for dinner?” That was a hint to me that we’re in a food rut. I’ve been feeling it too. I’m tired of the same old same old that I’ve been making on rotation lately. So I turned to good old Google and found this new recipe to try.

Hello, new yummy food. The chicken and chickpeas are covered in loads of warm spices. I added couscous, mini tomatoes, and homemade guacamole to the party. The leftovers are great to add to a salad for next the next day. Interesting dinner accomplished, so what’s for dinner tomorrow night? 😉

Mediterranean Chicken and Chickpeas Recipe
(Makes about 4 servings)


  • 1 pound of chicken breast, cut into chunks
  • 1 teaspoon cumin
  • 2 teaspoons ground coriander (divided per the directions)
  • 2 teaspoons paprika (divided per the directions)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 garlic cloves, chopped
  • 3 tablespoons, plus 1 teaspoon of olive oil (divided per the directions)
  • 1 can (15.5 ounces) chickpeas, drained and rinsed


  1. In big bowl, mix together the cut chicken, cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, cinnamon, salt, pepper, chopped garlic cloves, and 2 tablespoons of olive oil.
  2. Chill the seasoned chicken chunks in the refrigerator for about an hour. (You might be able to skip this, but it seemed to help the spice flavor stay on the chicken.)
  3. In a big skillet, on Medium heat, heat 1 tablespoon of olive oil.
  4. Place the seasoned chicken in a single layer in the skillet and cook the chicken until the pieces reach an internal temperature of 165 degrees F. (You may need to do this in batches depending on the size of your skillet.) As the chicken pieces are done cooking, remove them to a plate.
  5. While the chicken is cooking, in a separate medium skillet, on Medium heat, heat the remaining 1 teaspoon of olive oil.
  6. Into the medium skillet, add the chickpeas, remaining 1 teaspoon ground coriander, remaining 1 teaspoon paprika. Mix everything together and cook the chickpeas until the seasonings have stuck to the chickpeas (about 5 minutes).
  7. Once the chickpeas are done cooking, remove them to a bowl. Add salt and pepper, to taste.
  8. Serve the chicken and chickpeas with your favorite side dishes or on your favorite things (like rice, couscous, salad, pita, etc.).

Adapted from: Kitchen Sanctuary


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