This recipe is a quick and easy recipe with a slightly middle eastern flavour. Chick Peas are such a versatile ingredient and they give a very distinct and appealing favour to everything you add them to so it makes sense to let them be a main flavouring to this chicken recipe! When you mix the steamed veges into that sauce – DELICIOUS!
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 Kg Chicken Breast Sliced thinly
- 2 small Onions Sliced thinly
- 1 tsp Cumin Seeds
- 1 Head Brocolli Cut into florets
- 4 Medium Carrots Cut into smaller sections
- 2 small Zucchini sliced
- 1 Medium Capsicum Red – sliced.
- 400 grams Red Kidney Beans Washed and drained
Sauce
- 1 Can (400g) Chick Peas To be pureed
- 60 ml Water
- 1 tbsp Rock Salt
- 1 tsp Mixed Herbs Dried
- .5 medium Lemon A lime can work as well!
- 2 small garlic cloves to be blended into the sauce
Ingredients
Sauce
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Instructions
- Turn your stove to HIGH and splash in some Extra Virgin Olive Oil. Put in the teaspoon of Cumin seed to fry and release their flavour. Cook until fragrant which should be about 60-90 seconds
- Slice up your chicken breasts and place into pan.
- Chop up Broccoli, Zucchini, Capsicum, Carrot and Onions
- When chicken starts to go white, add in sliced up Onions
- Turn the stove down to MED/HIGH to cook.
- Open a can of Chick Peas into a colander and wash thoroughly. Wash until the Chick Peas no longer had bubbles coming off of them.
- Put Chick Peas, 1 Table Spoon of Rock Salt, mixed herbs, a glug of Extra Virgin Olive Oil and approx 60ml of water into a mini blender/magic bullet equivalent and blitz until a nice puree.
- Open, drain and wash Red Kidney Beans
- Add in Sauce to Chicken and allow to simmer for 5-10min
- Add in Red Kidney Beans that have been washed and drained.
- Add in your veges (or any other veges that you like!) into a Steamer and steam for a few minutes
- Once Chicken sauce looks to have slightly thickened and veges are steamed – SERVE and ENJOY!
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