This recipe is based on the internet. Just punch "chickpeas turmeric chicken" into Google and loads of hits come up. They're all pretty consistent and I stayed pretty faithful to them, with slight changes as always. The inspiration for this dish came from Anna's Halloween concoction. I don't remember precisely what was in it other than chicken, chickpeas, and turmeric so that's what I went from.
Ingredients:
| 1 lb | chicken, diced |
| 1 can | chickpeas, drained |
| 2 | large carrots, sliced |
| 3 stalks | celery, sliced |
| 2 | small onions, chopped |
| 1 can | tomatoes |
| 1.5 cups | broth |
| 4 cloves | garlic, minced |
| 1 | green pepper, chopped |
| 0.5 | turmeric |
| 0.5 | paprika |
| 0.75 tsp | cumin |
| 0.25 tsp | cinnamon |
| 0.5 tsp | oregano |
| 2 tsp | salt |
| 0.5 tsp | ginger |
Procedure:
This is a very easy recipe. Fry the chicken, onion, garlic, and carrots until the vegetables begin to soften. Add the rest of the ingredients. Cook until it's a stewy consistency. Serve over couscous or brown rice; serves five.
One thing I did omit was spiciness. This recipe would have appreciated come cayenne pepper (which most recipes used). I made the substitution of a green bell pepper for zucchini. I really think this was a good call; not only are zucchini creepy, but I don't think it would have blended well with the rest of the goop.
I only used one can of chickpeas; some recipes used even less. However, they're really what makes the dish exciting. I would recommend using a can and a half, and cutting the carrots smaller, to really emphasize their place in the dish. The celery was fine, but I guess celery is always just fine. I wasn't excited to have it in there, but it didn't detract from the dish. It played a very inconspicuous part.
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