Spicy Tomato Chickpea Sauce + Baked Chicken

5 from 1 vote

Spicy Tomato Chickpea Sauce + Baked Chicken

This Spicy Tomato Chickpea Sauce + Baked Chicken recipe has loads of bold flavor and real spice that is sure to set your dinner table apart from the rest. Juicy chicken breast (thinly sliced), tomatoes, chickpea, all atop cooked brown rice and lathered in a beautiful chickpea sauce; this is surely the perfect dinner choice.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Keyword: baked, beans, chicken, chickpea, classic, dairy-free, dinner, easy, food, healthy, herbs, holidays, homemade, indulge, natural, plant-based, recipe, savory, spicy, traditional, turmeric

Servings: servings

Calories: 508kcal

Author: Shanika

Ingredients

Spicy Tomato Chickpea Sauce:

2 Tbsps olive oil, for cooking
1 (15 oz.) can chickpeas, drained + rinsed
½ medium onion, chopped
1 jalapeno pepper, diced
1 garlic clove, minced
pinch of salt + pepper
1 teaspoon red pepper flakes
½ teaspoon turmeric
½ teaspoon paprika
1 tablespoon lemon juice
1 (15 oz.) can organic tomato sauce
1 (15 oz.) can coconut milk (I use Thai Kitchen)

Other:

2 lbs. chicken breasts, sliced + cooked
2 cups cooked rice, Basmati or other type (Cooked according to packaging)
2 cups chickpeas, roasted (See Notes!)
handful grape tomatoes, halved
dried parsley

US Customary - Metric

Instructions

Heat olive oil in a large sauce pan on medium heat and add the onion, garlic, and jalapeno pepper and cook for a few minutes until browned.
Add all the spices and lemon juice and cook for 2 minutes or so.
Add can of tomato sauce and let simmer for 10 minutes.
Add chickpeas, coconut milk, and cook for another 5 minutes.
Transfer sauce to a blender and blend on the lowest speed possible, until smooth (you may have to do this in two batches depending on your blender size). If the sauce is too thick for your liking, continue blending for a longer amount of time until you get the consistency you prefer.
To serve: Add sauce on top of rice, followed by roasted chickpeas, sliced chicken breast, dried parsley and fresh tomatoes (if preferred). Bon Appetite!

Notes

CAUTION: When blending sauce, please be sure to put the speed on the lowest possible to avoid splashing and possible burns!!

ROASTED CHICKPEAS: Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings (1 tablespoon smoked paprika, 1 Tbsps dried parsley, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes, ½ teaspoon cumin, ½ teaspoon black pepper, + ½ teaspoon sea salt), stirring them together until well coated. Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. Remove from oven and set aside.

TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness.

Nutrition