This recipe was born out of something I shared in my story.
It was a Sunday, which is actually a Saturday in Italy.
The kids and I got back from a fun day in a sweet town close to our home.
I’ve made some good pots for us that will give us a homey feeling.
I’ve shared pictures of my pots with you on Instagram and then got a flood of messages.
I realized the chicken and chickpeas in red sauce pot was crossing boundaries and made anyone who was watching it want to have a pot exactly the same.
The next day I warmed myself a plate of good lunch,
And I’ve realized that I needed to take pictures of it so everybody could experience the great fun hidden in this bite.
So in this recipe you won’t find pictures of different cooking stages,You will find an accurate recipe in details of all stages of making it,
You will find a picture of a plate of a homey good lunch,
You will find plenty of good intentions and a lot of love 🙂
Happy and delicious days to us all 🙂
Chicken and Chickpeas In Red Sauce
- 3 tablespoons olive oil
- 1 large tomato cut into cubes
- 1 carrot cut into cubes
- 2-3 medium potatoes peeled and cut into cubes
- 1 cup cooked chickpeas
- 100g tomato paste
- 1 flat teaspoon salt
- 3 sliced garlic cloves
- ¼ teaspoon cumin
- ¼ teaspoon turmeric
- Pinch of finely ground white / black pepper
- 5-8 chicken drumsticks
- ¾ – 1 cup water
- ½ bunch parsley including stems and leaves
- Pour the olive oil in the pot and fry potato cubes, chickpeas, tomato, carrot and parsley (including stems and leaves).
- A few minutes later add sliced garlic cloves and fry everything together for a bit on medium heat.
- Add all spices to the pot, cumin, turmeric, pepper and salt and mix all the ingredients in the pot until everything is wrapped in spices.
- Add tomato paste and let the heat in the pot karmelize it.
- Add water while stirring and bring it to boil.
- Once boiled, lower the heat and place the chicken drumsticks in the sauce, make sure it’s covered with our rich sauce. Turn them, cover the pot with the lead and cook on low heat for between 1-1½ hours. Pay attention- every 20 minutes shake the pot and turn the chicken drumsticks.
- Towards the end of cooking, if extra liquids are found in the pot, cook on low heat without the lead for a few moments until the wanted thickness for the sauce is reached.
- Turn off the stove, cover with the lead and let the stew rest for a few minutes.
Stir gently, flip the chicken drumsticks and serve at the table with love 🙂
A little extra from me:
- Can be kept in a sealed box in the fridge for up to 5 days.
- Chicken drumsticks can be substituted for spring chicken / chicken legs.
- Parsley is dispensable or can be substituted for spinach / kale leaves / Basil leaves.
- Chickpeas can be substituted for frozen peas / premade white beans.
- This stew will work wonderfully with a mountain of tasty and comforting rice. For a basmati rice recipe click here.