15 Best Chicken and Chickpea Comfort Food Recipes for Hearty Dinners

Chicken and chickpeas make a hearty, satisfying combo that works in everything from crispy fritters to creamy stews. These 15 easy chicken and chickpea recipes bring bold flavors, simple cooking methods, and plenty of variety. With cozy skillet meals, fresh salads, and protein-packed dinners, there’s something for every craving. Perfect for meal prep or busy weeknights, these dishes are packed with flavor and guaranteed to be a hit.

Why Chicken and Chickpeas Work So Well Together

Chicken and chickpeas complement each other beautifully, creating meals that are both protein-rich and full of texture. Chickpeas add a natural creaminess to stews, a satisfying bite to salads, and a crispy crunch when roasted. Chicken provides a savory base that soaks up bold spices and seasonings. Together, they create meals that are hearty, balanced, and incredibly versatile, fitting into everything from Mediterranean and Middle Eastern flavors to spiced curries and skillet dishes.

Can You Meal Prep These Chicken Chickpea Dishes

Many of these recipes are perfect for meal prep, making them great for busy weeknights. Here’s how to store them:

✔ Freezer-friendly: Stews, soups, and slow-cooked dishes can be frozen for up to 3 months. Simply thaw and reheat.
✔ Best made fresh: Salads and crispy fritters are best enjoyed immediately for maximum texture and flavor.
✔ Storage tips: Keep leftovers in airtight containers in the fridge for 3-4 days. Reheat gently to avoid drying out the chicken.

Chicken and Chickpea Curry (Easy and Flavorful)

This Chicken and Chickpea Curry is a flavorful, protein-packed dish that’s easy to make in one pot. Tender chicken and hearty chickpeas simmer in a rich, spiced tomato and coconut milk sauce, creating a comforting and satisfying meal. Perfect for busy weeknights, this curry pairs well with rice, naan, or even quinoa for a wholesome dinner option.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon each of cumin, ground coriander, and garam masala
• ½ teaspoon each of turmeric and smoked paprika
• Salt and pepper to taste
• ½ cup chicken broth (if needed for consistency)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3 minutes. Stir in garlic, ginger, cumin, coriander, garam masala, turmeric, smoked paprika, and red pepper flakes. Cook for 30 seconds until fragrant.
2. Add the diced chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
3. Pour in the diced tomatoes and chickpeas, stirring to combine. Let simmer for 5 minutes.
4. Stir in coconut milk, season with salt and black pepper, and allow to simmer for another 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens. Add chicken broth if needed for consistency.
5. Garnish with fresh cilantro and serve with rice or naan.

Salt and Pepper Chicken with Chickpeas

This Salt and Pepper Chicken Chickpeas is a crispy, flavorful dish that’s perfect for a quick and satisfying meal. Inspired by the classic salt and pepper seasoning, this recipe features bite-sized pieces of chicken and crispy chickpeas tossed with aromatic garlic, black pepper, and a hint of spice. It’s a versatile dish that can be served over rice, wrapped in lettuce, or enjoyed as a protein-packed snack.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and patted dry
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small green chili, finely chopped (optional, for heat)
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds (for garnish)

Instructions

1. In a bowl, toss the chicken pieces with cornstarch, salt, black pepper, white pepper, and garlic powder until evenly coated.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until they turn crispy. Remove and set aside.
3. Add the remaining tablespoon of oil to the skillet. Cook the chicken for 5-6 minutes, stirring frequently, until golden brown and crispy.
4. Add minced garlic, green chili, and red pepper flakes. Stir-fry for 30 seconds until fragrant. Toss the crispy chickpeas back into the skillet and mix well to combine everything.
5. Remove from heat and stir in sliced green onions. Garnish with toasted sesame seeds and fresh cilantro. Serve hot with lime wedges and enjoy over rice, in lettuce wraps, or as a snack.

Crispy Chicken and Chickpea Fritters

These Crispy Chicken and Chickpea Fritters are golden, flavorful, and packed with protein. Made with ground or shredded chicken, chickpeas, and warming spices, these fritters are crispy on the outside and tender on the inside. Perfect for meal prep, snacking, or serving as a main dish with a fresh salad or dipping sauce. Serve them with tzatziki, tahini sauce, or a simple yogurt dip for a delicious, satisfying meal.

Ingredients

• 1 cup cooked, shredded chicken (or ground chicken)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs (panko or regular)
• 1 egg
• 1 tablespoon flour (or chickpea flour for a gluten-free option)
• 1 teaspoon ground cumin
• ½ teaspoon each of ground coriander and smoked paprika
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for frying)
• 2 tablespoons fresh parsley or cilantro, chopped

Instructions

1. Using a food processor, pulse the chickpeas a few times until they are mostly mashed but still slightly chunky. Add the onion, garlic, breadcrumbs, cumin, coriander, smoked paprika, salt, and black pepper. Pulse a few times until combined.
2. Add the shredded or ground chicken and pulse just enough to mix—don’t over-process, as we want some texture.
3. Transfer the mixture to a bowl and stir in the egg, flour, lemon juice, and fresh parsley. Let sit for 5 minutes to firm up.
4. Heat olive oil in a skillet over medium heat. Scoop about two tablespoons of the mixture, form into small patties, and flatten slightly. Fry for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate.
5. Serve warm with tzatziki, tahini sauce, or a yogurt-based dip, and garnish with extra parsley.

Easy Chicken and Chickpea Paprikash

This Chicken and Chickpea Paprikash is a rich and flavorful take on the classic Hungarian dish. Tender chicken and hearty chickpeas simmer in a creamy, paprika-infused sauce, creating a comforting meal that’s both satisfying and simple to prepare. It is one of the easiest chicken and chickpea recipes you can try. Ready in under 40 minutes, this one-pot dish pairs perfectly with egg noodles, rice, or crusty bread for a complete and hearty dinner.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1½ teaspoons smoked paprika
• 1 teaspoon sweet paprika
• Salt and pepper to taste
• ¼ teaspoon ground caraway seeds
• 1 can (14 oz) diced tomatoes
• ½ cup chicken broth
• ½ cup sour cream
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes. Stir in the garlic, smoked paprika, sweet paprika, and caraway seeds. Cook for 30 seconds until fragrant.
2. Add the diced chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
3. Pour in the diced tomatoes, chickpeas, and chicken broth. Stir to combine and bring to a simmer. Reduce heat to medium-low and let the mixture cook for 15 minutes, allowing the flavors to develop.
4. Stir in the sour cream and lemon juice, mixing well until the sauce is creamy and smooth. Cook for another 2-3 minutes.
5. Garnish with fresh parsley and serve warm over egg noodles, rice, or with crusty bread.

Lemon Herb Roasted Chicken with Chickpeas

This Lemon Herb Roasted Chicken and Chickpeas is a bright and flavorful sheet-pan meal that’s packed with fresh Mediterranean flavors. Juicy, golden-brown chicken thighs roast alongside crispy chickpeas, all coated in a blend of garlic, lemon, and herbs. With minimal prep and easy cleanup, this dish is perfect for a quick, wholesome dinner. Serve with a side of tzatziki, a fresh salad, or warm pita for a complete meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and patted dry
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon each of dried parsley, dried oregano, and dried thyme
• Salt and pepper to taste
• ½ teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 425℉. Line a baking sheet with parchment paper or foil.
2. In a small bowl, mix olive oil, garlic, oregano, thyme, salt, black pepper, red pepper flakes, lemon zest, and lemon juice.
3. Pat the chicken thighs dry with paper towels. Rub with the prepared herb mixture, ensuring even coverage.
4. Toss the chickpeas with 1 tablespoon of olive oil and a pinch of the herb mix. Spread them evenly on the baking sheet. Arrange the chicken thighs skin-side up on the baking sheet.
5. Bake for 30-35 minutes, or until the chicken skin is crispy and golden and the chickpeas are crunchy.
6. Remove from the oven, sprinkle with fresh parsley, and serve warm with tzatziki, a fresh salad, or warm pita.

Slow Cooker Chicken and Chickpea Tikka Masala

This Slow Cooker Chicken & Chickpea Tikka Masala is a set-it-and-forget-it meal packed with bold Indian-inspired flavors. Tender chicken and hearty chickpeas slowly cook in a creamy, spiced tomato sauce, making for a rich and satisfying dish. Perfect for busy days, this hands-off recipe pairs wonderfully with rice, naan, or even quinoa for a comforting meal the whole family will love.

Ingredients

• 2 boneless, skinless chicken breasts, cut into chunks
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• ½ cup each of tomato sauce, heavy cream, and chicken broth
• 2 tablespoons each of plain yogurt and tomato paste
• 1 tablespoon olive oil
• 1 teaspoon each of garam masala, ground cumin, and ground coriander
• ½ teaspoon each of turmeric, red pepper flakes, and smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Add the chicken, chickpeas, onion, garlic, ginger, diced tomatoes, tomato sauce, tomato paste, garam masala, cumin, coriander, turmeric, smoked paprika, salt, black pepper, and red pepper flakes to the slow cooker.
2. Pour in the chicken broth and stir to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
3. Stir in the heavy cream and whisked yogurt. Let cook for an additional 15 minutes.
4. Garnish with fresh cilantro and serve warm with rice or naan.

Paprika Chicken with Chickpeas

This Paprika Chicken with Chickpeas is a quick and easy one-pan meal packed with bold flavors. Juicy, golden-brown chicken thighs simmer in a smoky, spiced tomato broth with tender chickpeas, creating a hearty and protein-rich dish. Perfect for busy weeknights, this simple recipe comes together in under 30 minutes and pairs well with rice, couscous, or crusty bread.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ teaspoons smoked paprika
• ½ teaspoon each of sweet paprika and ground cumin
• Salt and pepper to taste
• 1 cup canned diced tomatoes with juices
• ½ cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt, black pepper, and half of the smoked paprika.
2. Sear the chicken thighs skin-side down for about 5 minutes until golden brown, then flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, add the remaining olive oil and sauté the onions until softened, about 3 minutes. Add garlic, cumin, remaining smoked paprika, and sweet paprika. Stir for 30 seconds until fragrant.
4. Pour in the diced tomatoes and chicken broth, stirring to combine. Add the chickpeas and nestle the chicken thighs back into the skillet.
5. Cover and simmer over medium-low heat for 20-25 minutes, until the chicken is cooked through and tender.
6. Garnish with fresh parsley and serve warm over rice or couscous.

Chicken and Chickpea Soup with Spinach

This Chicken Chickpea Spinach Soup is a hearty bowl packed with protein and wholesome ingredients. Tender chicken, soft chickpeas, and vibrant spinach simmer in a flavorful, lightly spiced broth for a comforting meal. It is one of those chicken and chickpea recipes you will want to make again and again. Perfect for a light yet satisfying dinner, this one-pot soup comes together in under 40 minutes and pairs well with crusty bread or a side salad.

Ingredients

• 2 boneless, skinless chicken breasts, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 1 celery stalk, diced
• ½ teaspoon each of ground cumin, ground coriander, and smoked paprika
• Salt and pepper to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Stir in garlic, cumin, coriander, smoked paprika, salt, black pepper, and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the chicken broth and chickpeas, then bring to a simmer.
3. Add the shredded chicken and let simmer for 15 minutes, allowing the flavors to develop. Stir in the spinach and cook for another 2 minutes until wilted.
4. Add the lemon juice, stir, and adjust the seasoning if needed.
5. Serve warm, garnished with fresh parsley, and paired with crusty bread.

Herby Chopped Chicken and Chickpea Salad

This Herby Chopped Chicken and Chickpea Salad is a fresh, protein-packed dish bursting with bright flavors. Tender chicken, creamy chickpeas, and crisp vegetables are tossed in a zesty herb dressing for a light yet satisfying meal. Perfect for meal prep, lunches, or a refreshing side, this salad is delicious on its own or served with pita, lettuce wraps, or over greens. If you are looking for a variation, check out this tuna and chickpea salad.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ small red onion, finely diced
• 1 small cucumber, diced
• ½ cup cherry tomatoes, halved
• ½ cup fresh parsley and mint
• ½ cup feta cheese, crumbled
• ½ cup kalamata olives
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Heat one tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and black pepper, then cook for 5-6 minutes per side until golden brown and fully cooked. Let rest for 5 minutes, then chop into bite-sized pieces.
2. In a large bowl, combine the chopped chicken, chickpeas, red onion, cucumber, cherry tomatoes, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.
4. Add the crumbled feta and olives and gently mix.
5. Serve immediately or refrigerate for up to 3 days. Enjoy on its own or in pita.

Creamy Lemon Chicken Thighs with Kale and Chickpeas

This Creamy Lemon Chicken Thighs with Kale and Chickpeas is a comforting, one-pan meal with a velvety, lemon-infused sauce. Golden-seared chicken thighs simmer in a luscious, creamy broth with hearty chickpeas and tender kale, creating a satisfying dish. With a balance of richness and freshness, this meal is perfect for weeknights and pairs beautifully with rice, quinoa, or crusty bread.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon each of dried oregano and red pepper flakes
• Salt and pepper to taste
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• Zest and juice of 1 lemon
• 2 cups fresh kale, chopped
• 1 tablespoon unsalted butter
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and black pepper.
2. Sear the chicken skin-side down for 5-6 minutes until golden brown. Flip and cook for another 4 minutes, then transfer to a plate.
3. In the same skillet, add the remaining olive oil. Sauté the onions until softened, about 3 minutes, then add the garlic, oregano, and red pepper flakes. Stir for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the Dijon mustard, lemon zest, and chickpeas.
5. Reduce heat to low, then add the heavy cream and Parmesan cheese. Stir until smooth. Return the chicken to the skillet, cover, and simmer for 15 minutes until cooked through.
6. Stir in the kale and cook for another 2 minutes until wilted. Finish with lemon juice and butter. Garnish with fresh parsley or basil. Serve warm with rice, quinoa, or crusty bread.

Harissa Chicken With Chickpea and Spinach

This Harissa Chicken with Chickpeas and Spinach is a bold and flavorful one-pan meal with a smoky, spiced depth. Instead of a tomato-heavy sauce, this version highlights harissa’s warm, roasted spice blend, allowing the chicken to develop a golden, slightly charred crust. Tender chickpeas and wilted spinach balance out the rich flavors, making it perfect with couscous, rice, or warm flatbread.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons harissa paste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon each of ground cumin and ground coriander
• ½ teaspoon each of smoked paprika and ground turmeric
• Salt and pepper to taste
• ½ teaspoon red pepper flakes (optional, for extra heat)
• 2 tablespoons olive oil
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon fresh lemon juice
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. In a small bowl, mix the harissa paste, tomato paste, cumin, coriander, smoked paprika, turmeric, salt, and black pepper with one tablespoon of olive oil to form a thick marinade.
2. Rub the mixture onto the chicken thighs and let marinate for 10 minutes (or overnight for deeper flavor).
3. Heat one tablespoon of olive oil in a large skillet over medium heat. Sear the chicken skin-side down for 5-6 minutes until golden brown and slightly charred. Flip and cook for another 4 minutes, then remove and set aside.
4. In the same skillet, add the remaining olive oil and sauté the onion for 3 minutes. Stir in the garlic and red pepper flakes, cooking for 30 seconds. Add the chickpeas and pour in the chicken broth. Stir well and let simmer for 5 minutes.
5. Stir in the spinach and cook until wilted, about 2 minutes. Return the chicken to the skillet, letting it absorb the flavors for another 5 minutes.
6. Finish with fresh lemon juice and garnish with parsley or cilantro. Serve warm with couscous, rice, or flatbread.

Creamy Chicken and Chickpeas Stew

This Creamy Chicken and Chickpea Stew is a hearty and comforting dish with a rich, velvety broth. Tender chicken and chickpeas simmer with carrots, potatoes, and aromatic herbs in a creamy, savory base. This one-pot meal is perfect for a cozy dinner and pairs beautifully with crusty bread for soaking up the delicious sauce.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium potato, diced
• 4 cups chicken broth
• ½ cup heavy cream or coconut milk
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon each of dried thyme and dried parsley
• ½ teaspoon each of smoked paprika and red pepper flakes
• Salt and pepper to taste
• 1 tablespoon all-purpose flour (for thickening)
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and carrots, and sauté for 5 minutes until softened. Stir in garlic, thyme, parsley, smoked paprika, salt, black pepper, and red pepper flakes. Cook for 30 seconds until fragrant.
2. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until lightly browned. Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
3. Pour in the chicken broth, stirring to combine. Add the potatoes and chickpeas.
4. Bring to a gentle simmer and cook for 20 minutes, allowing the vegetables to soften.
5. Stir in the heavy cream and let cook on low heat for another 5 minutes.
6. Finish with fresh lemon juice and garnish with chopped parsley. Serve warm with crusty bread for dipping.

Moroccan Chicken and Chickpeas

This Moroccan Chicken and Chickpeas is a fragrant and comforting one-pot meal packed with warm spices and deep flavors. Juicy chicken thighs simmer in a rich, spiced tomato sauce with tender chickpeas, creating a dish that’s both hearty and satisfying. Serve it with couscous, rice, or crusty bread for a delicious meal that’s perfect for weeknights or special occasions.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• ½ cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon each of ground cumin, ground coriander, and smoked paprika
• ½ teaspoon each of ground cinnamon and ground turmeric
• Salt and pepper to taste
• ¼ teaspoon cayenne pepper (optional)
• ¼ cup chopped dried apricots or golden raisins (optional)
• 1 tablespoon fresh lemon juice
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and black pepper, then sear skin-side down for about 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
2. Add the remaining olive oil to the skillet. Sauté the onion until softened, about 3 minutes. Stir in the garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, and cayenne pepper. Cook for 30 seconds until fragrant.
3. Pour in the diced tomatoes and chicken broth, stirring to combine. If using, add the chopped dried apricots or raisins for a touch of sweetness.
4. Nestle the chicken thighs back into the skillet, covering them partially with the sauce. Cover and simmer over medium-low heat for 25 minutes, or until the chicken is cooked through and tender.
5. Stir in the fresh lemon juice and garnish with chopped cilantro or parsley. Serve warm over couscous, rice, or with crusty bread.

Quick Chicken Chickpea Stir Fry

This Chicken Chickpea Stir Fry is a delicious and easy alternative to typical takeout. Packed with flavor and ready in minutes, it’s a satisfying meal that will leave you craving more. Plus, it’s perfect for meal prep, allowing you to enjoy restaurant-quality meals at home throughout the week.

Ingredients

• 1 pound chicken breasts boneless, skinless (cubed)
• 1 15 oz can chickpeas drained and rinsed
• 2 tablespoons oil
• 1 red onion thinly sliced
• 2 cloves garlic minced
• 1 bell pepper thinly sliced (any color)
• 1 cup broccoli floret cut into bite-sized pieces
• 1 cup scallions
• Salt and pepper to taste
• Stir Fry Sauce:
  • ¼ cup chicken broth
  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sriracha
  • 1 teaspoon honey
  • 1 tablespoon cornstarch

Instructions

1. Heat one tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook on all sides until cooked through, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
2. Add one more tablespoon of oil to the pan and reduce heat to medium. Add the onion and garlic, and cook for 1 minute, or until softened. Stir in the bell pepper and broccoli, and cook for 2-3 minutes or until tender-crisp.
3. In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sriracha, cornstarch, and honey.
4. Pour the sauce into the pan with the vegetables and season with salt and pepper. Return the cooked chicken to the pan along with the chickpeas. Stir to coat with the sauce. Reduce heat to low and simmer for 2-3 minutes or until the sauce thickens.
5. Turn off the heat and stir in the scallions. Serve hot with rice or noodles.

Chicken Chickpea Udon Noodle Bowl

This Chicken and Chickpea Udon Noodle Bowl is the answer to your craving for a warm and satisfying noodle dish. With a medley of colorful veggies and a flavorful sauce drizzled over the noodles, it’s sure to brighten up any mealtime. It is also one of the most unique chicken and chickpea recipes. Also, check out this recipe to make chicken chickpea pasta.

Ingredients

• For the Noodles:
  • 8 oz udon noodles
  • Water for boiling
• For the Sauce:
  • ¼ cup each of soy sauce and lemon juice
  • 2 tablespoons sesame oil
  • 2 teaspoons sugar
  • 1 shallot, finely chopped
  • 1 red chili, finely chopped
• For the Chicken:
  • 2 cups cooked chicken shredded
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
• For the Chickpeas and Vegetables:
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 tablespoon oil
  • ½ teaspoon each of ground ginger and garlic powder
  • Salt and pepper to taste
  • 2 cups assorted vegetables broccoli florets, snap peas, bell peppers, carrots
  • ¼ cup scallions
• For the Toppings (optional):
  • 2 eggs fried or soft-boiled
  • 1 tablespoon sesame seeds

Instructions

1. Marinate the chicken: In a bowl, combine shredded chicken with soy sauce and cornstarch. Marinate for at least 15 minutes.
2. Cook the udon noodles: Follow the package directions to cook the udon noodles in boiling water. Drain and rinse with cold water to prevent sticking. Set aside.
3. Prepare the sauce: In a small bowl, whisk together soy sauce, lemon juice, sugar, sesame oil, shallots, and red chili.
4. Prepare the chickpeas and vegetables: Heat oil in a pan or wok over medium heat. Add the chickpeas and cook for a few minutes. Add ginger, garlic powder, salt, and pepper, and stir to coat.
5. Toss vegetables: Add the chopped vegetables to the pan and stir-fry for another 3-4 minutes, until tender-crisp. Remove the chickpea and vegetable mixture from the pan and set aside.
6. Toss the chicken: In the same pan, heat a drizzle of oil over medium heat. Briefly cook the marinated chicken until it browns slightly – about 1-2 minutes.
7. Assemble the bowls: Divide cooked udon noodles among two individual serving bowls.
8. Sauce and toppings: Drizzle each bowl generously with the prepared sauce. Top the noodles with the cooked chicken, chickpea vegetable mixture, and an egg. Garnish with chopped scallions and toasted sesame seeds.

Wrapping it Up! Chicken and Chickpea Recipes Worth Making Again

These 15 chicken and chickpea recipes are packed with flavor and simple to make. From crispy fritters to rich stews and spiced skillet dishes, each meal is hearty, satisfying, and perfect for any day of the week. With easy ingredients and bold seasonings, these recipes bring variety to the table while keeping things effortless. Pick a favorite and enjoy a delicious, comforting meal tonight!

Fresh flavors, simple prep, and endless ways to cook—these easy chicken marinades help you pull together quick, satisfying meals any day of the week.