I’ve fallen in love with chickpeas. I want to put them in everything. Add to this current obsession, lentils and squash (butternut mostly but I’ve grown to quite like spaghetti squash). With these ingredients added to my regular shopping list, I’ve been able to drastically reduce my grocery budget, increase my diet’s overall health, and create large portion dishes.
So it’s a three-fold win. Here I present a significantly altered one-pan Chicken Thigh with Chickpea recipe and a lentil with squash dhal.
- 1 tablespoon peanut oil
- 1 pound chicken thighs (I prefer skinless, boneless)
- salt and pepper
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- can tomato paste
- 2 15-ounce cans chickpeas, drained & rinsed
- 1/4 cup sriracha (I had no access to harissa paste)
- cup chicken broth
Heat oil in a large skillet over medium heat. Saute onion and garlic until soft and fragrant (5-10 minutes). Add chicken and tomato paste stirring for about 3-5 minutes. Add chickpeas, sriracha, and broth mix well and bring to a simmer. Keep stirring until chicken is cooked through (at least 20–25 minutes).
- 1 tbsp peanut oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- a medium butternut squash, peeled and cut into cubes
- can diced tomatoes
- 4 cups chicken stock
- 1 heaped tbsp mango chutney
- a packet of red or green lentils (16 oz.)
Put oil in skillet and heat on medium. Once the pan is hot, add onion and garlic, saute for at least 5 minutes. Add spice mixture with cubed butternut squash, stir well for about 2-5 minutes. Should be fragrant.
Add tomatoes, stock, and chutney. Bring contents to a boil, then reduce heat and simmer for about 10 mins. Add the lentils and simmer for another 20 mins or until the lentils and squash are tender.