About this recipe: Every Christmas Eve, my Grandma makes a traditional Italian dish of salt cod and chick peas. This is a cheaper version, using chicken as opposed to salt cod. It's just as delicious and even better the next day.
I've made this a few times now, and both hubby and I absolutely love it! Not sure if it may offend the recipe provider, but the second time I made it I added some sliced chorizo along with the garlic..... oh my word it was amazing!! Have added it every time since. I serve with rice. Thank you for the recipe :D - 03 Aug 2013
Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words, wonderful dinner, and one in which chickpeas can certainly stand proudly in pasta's place. I cooked the chicken in 1" pieces, went a smidge less on the rosemary, added 1/2 med. onion to the garlic saute, and also tossed in a half-bag of frozen (thawed, drained) spinach, and Italian parsley for a bit more color. It definitely has a kick, but it all comes together quite nicely for a marvelous meal. Next go-around (yup, I will gladly make this again), I may, along w/ my inclusions from above, add some diced tomatoes, zucchini, and mushrooms as well, and go lighter on the cayenne & crushed red peppers. - 13 Jan 2011 (Review from Allrecipes US | Canada)
Ok, i am not sure how I am the only one who is mentioning that yes this recipe is good but it is WAYYYY TOO SPICY! I followed the recipe to a "t" and my 8, 6 & 4 year olds mouths were burning. So were my husband and I's and we like spicy food. My bottle says "crushed red pepper" and there are a lot of seeds mixed in with the flakes. I am not sure if it is just my kind of red pepper, but WOW, this was almost not edible because of the heat. THe flavor was good though and I WILL make again as my kids love garbanzo beans, but I will omit the red pepper next time. - 12 Jan 2011 (Review from Allrecipes US | Canada)