Italian-style chicken and chick peas

    40 min

    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.

    167 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast fillets
    • 2 tablespoons dried rosemary
    • 1 tablespoon olive oil
    • 3 cloves garlic, finely chopped
    • 425g passata
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon cayenne pepper
    • 1 1/2 teaspoons sugar
    • 1 bay leaf
    • 1/4 teaspoon crushed chillies
    • 1 (410g) tin chick peas, drained and rinsed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
    2. Pour 1 tablespoon olive oil into the frying pan. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the passata, Italian seasoning, cayenne pepper, sugar, bay leaf and crushed chillies to the frying pan; stir. Return the chicken to the frying pan; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the centre and the juices run clear, 10 to 12 minutes.
    3. Stir the chick peas into the frying pan; continue cooking until the beans are heated, 2 to 3 minutes more.

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    Reviews in English (118)


    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)