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!
2smallgarlicCloves will be blended up for sauce. Minced Garlic works too!
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, Carrot, Capsicum and Onion
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 Broccoli, Capsicum and Carrot (or any other veges that you like!) into a Steamer and steam
Once Chicken sauce looks to have slightly thickened and veges are steamed - SERVE and ENJOY!