Leah's Chicken with Chickpeas

Leah's Chicken with Chickpeas

10 Reviews 1 Pic
Recipe by  Leah

“I like to serve the chickpeas and the lemony sauce over rice.”

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Adjust Servings

Original recipe yields 4 - 6 servings



  1. In a large skillet, saute onion in oil until golden.
  2. Sprinkle turmeric in pan, and mix well. Put chicken on top, and brown on all sides.
  3. Add about 2 cups water, chickpeas, lemon juice, garlic, and salt and pepper. Bring to a boil. Simmer gently for about 1 hour, or until the chicken is tender and the liquid is reduced. Taste to adjust seasonings.

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Reviews (10)

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Thank you for sharing this recipe, I made a few changes based on the other reviews and to reduce cooking time. I added additional turmeric. However, word of advice on that; turmeric is one of those spices that become more flavorful when cooked, so it's imperative to do a good browning of it when it's first added (so don't add too much!). I used chicken breasts instead of a whole chicken. I cubed the chicken breasts and seasoned them with garlic salt, pepper and cumin prior to browning. I used chicken broth instead of water, however, I think I will stick with water next time. After squeezing the juice from the lemon, I tossed the lemon in the pot to simmer along with the chicken (of course, I removed the lemon prior to serving). :) Also, I used canned chick peas which I added at the very end, since they didn't need to cook, but just warm up. We ate this over couscous with a side of green beans (I know, not very exotic, but the green beans went well with the dish). My husband and kids all loved this dish. On a side note, my hubby ate chili peppers with his - he loves spicy food - and said it was fabulous. We'll definitely be making this again, very delicious!

Jillian Leigh

Jillian Leigh

This reipe needs cumin and up the tumeric to a tablespoon. This is a North African inspired dish. I live in North Africa, here we put cumin in evrything. Also change the vegtable oil to olive oil. It is better for you and tastes better. Also add some salt to taste.



This was pretty good. I cooked this in a pressure cooker because I hadn't soaked the chickpeas - I used 4 cups of water, 1 cup dry chickpeas, frozen chicken pieces and cooked on high pressure 40 minutes - other than that I followed the recipe as instructed. It wasn't drop dead fantastic but it was a good dinner choice and I will probably make this again. Thanks for the recipe.

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Amount Per Serving (5 total)

  • Calories
  • 694 cal
  • 35%
  • Fat
  • 44.5 g
  • 69%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 54.1 g
  • 108%
  • Cholesterol
  • 204 mg
  • 68%
  • Sodium
  • 360 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Easy Chicken and Rice


next recipe:

Chicken Adobo I