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.
Servings 4 servings
Spicy Tomato Chickpea Sauce:
- 2 Tbsps olive oil, for cooking
- 1 (15 oz.) can chickpeas, drained + rinsed
- 1/2 medium onion, chopped
- 1 jalapeno pepper, diced
- 1 garlic clove, minced
- pinch of salt + pepper
- 1 tsp red pepper flakes
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 Tbsp lemon juice
- 1 (15 oz.) can organic tomato sauce
- 1 (15 oz.) can coconut milk (I use Thai Kitchen)
- 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
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!
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 Tbsp smoked paprika, 1 Tbsps dried parsley, 1 tsp garlic powder, 1 tsp red pepper flakes, 1/2 tsp cumin, 1/2 tsp black pepper, + 1/2 tsp 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.