I must say that chickpeas and I are as well-suited as two peas in a pod. The idea of chickpeas in marinara sauce with chicken and mushrooms didn’t sound too appetizing. But oh gosh, was I proven wrong? It was one of the MOST comforting and fulfilling meals I have had in a while. It is one of those recipes packed with nutrients and protein and has a rich layer of flavor.
It all starts with the sharp, acidic white onion, sautéed in creamy butter, along with the nutty flavor of the chickpeas, which pairs perfectively with the earthiness of the cap mushrooms. It is an explosive tier of flavor layered on with the homemade sweet and mild aromatic marinara sauce.
A comforting feast that, of course, paired lovely with its side dishes of homemade gouda garlic bread along with a green salad packed with shaved cucumber, crisp red cabbage, crunchy baby carrots, and an in-house dressing. (An extra virgin olive oil, lemon juice with green onions, garlic, and fresh thyme house dressing complimented the entire meal).
I usually don’t have seconds, but in this case, I had to stop myself from having thirds—a unique recipe developed in 1963 that still holds up to this day.
Ingredients
- Marinara Sauce
Instructions
-
Marinara Sauce
- In a saucepot over medium heat, add extra virgin olive oil. When it is hot, add the slivered garlic. Lower your heat to medium-low once the garlic starts to sizzle to prevent burning the oil and garlic; add diced tomatoes.
- Pour 1 cup of vegetable stock into the can to mix with the tomato juices and pour in. Add red pepper flakes, dried herbs, salt, and black pepper; stir.
- Simmer sauce until it is thick, about 15 - 20 minutes; set aside. Chicken & Chickpeas'
- Mix flour, salt, and pepper in a bowl; set aside.
- Heat oven to 350 degrees.
- Dredge chicken in flour, oil frying pan, and brown on medium heat; about 5 minutes on each side.
- In a large saucepan, add one tablespoon of butter, sauté’ chopped onions for 2 minutes, add sliced mushrooms and let cook for 7 minutes.
- Add marinara sauce and drained chickpeas to your large saucepan; stir.
- Place browned chicken in a large casserole and pour sauce over it—cover the dish with a lid—Bake at 350 for about an hour.