Why You’ll Love This Recipe

You’ll love the balance of bold, warm spices—such as smoked paprika, cumin, chili flakes or harissa—that coat the chicken and flavour the chickpeas.
The chickpeas bring a nutty, creamy texture that complements the tender chicken and allows the dish to stand on its own (without needing lots of extra sides).It’s adaptable — you can make it quickly on the stovetop or roast everything in one sheet‑pan in the oven. Good for weeknights or for impressing guests.
It holds up well for leftovers and makes for a hearty, flavour‑filled meal prep option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken (thighs or breasts, bone‑in or boneless)
Chickpeas (canned or cooked from scratch)
Olive oil (or another cooking oil)
Aromatics: onion, garlic, (sometimes chili or chilli‑flakes)
Spices: smoked paprika, cumin, oregano or other warm spices, crushed red‑chilli or harissa for heat
Tomato paste or tomatoes (depending on version)
Lemon or lemon juice (for brightness)
Fresh herbs (parsley, cilantro) for garnish
Salt & pepper

Directions

Prepare the chicken by cutting into appropriate pieces and patting dry. Season or rub with spices (for example smoked paprika, cumin, salt, pepper) and coat lightly in oil. (See methods in sources.)
Preheat your cooking surface: either a large skillet over medium‑high heat (for stovetop version) or pre‑heat oven to around 200‑220 °C (400‑425 °F) for a sheet‑pan roast.
In the skillet: sauté the onion until soft, then add garlic (and chilli if using) and cook until fragrant. Add tomato paste or spices along with the chicken and brown the chicken pieces.
Add the chickpeas (drained and rinsed if canned) into the pan with the chicken. Stir to coat with the spice mix and combine. If using a sheet‑pan, toss the chickpeas and other veggies with spice rub and arrange the chicken on top.
For stovetop: cover and cook until chicken temperature reaches ~75 °C (165 °F) and chickpeas are warmed through. For oven: roast until chicken is cooked through and browned, chickpeas slightly crisp around edges (typically 25‑30 min, then broil a few minutes for colour). Finish with a squeeze of lemon juice, scatter fresh herbs over the dish, adjust seasoning (salt/pepper) and serve immediately.

Servings and timing

Serves: 4 people (based on many standard versions).
Prep time: about 10‑15 minutes (for seasoning, prepping ingredients)
Cook time: around 30‑40 minutes (depending on whether you’re roasting or stovetop)

Variations

Make it spicier: increase crushed red‑chilli flakes, use a hot harissa paste, or add fresh chopped chilli. Dishing Out Health
Use different chicken cuts: Boneless breasts cook faster but may dry out; thighs give more flavour and resilience.
Swap chickpeas for other legumes (e.g., butter beans) or add vegetables like carrots, spinach or onions to bulk it up.
Add a sauce component: Some versions use tomato paste and a splash of stock or can incorporate yogurt or a lemony drizzle to bring tangy contrast.
Serve differently: Over rice or couscous, with warm pita bread, or alongside a crisp salad to lighten it.

Storage/Reheating

Store leftovers in an airtight container in the fridge. They’ll keep well for up to 3‑4 days.
To reheat: Gently rewarm in a skillet over medium heat (adding a splash of water or stock if it seems dry) or microwave until heated through.
Chickpeas may dry or lose some crispness if reheated intensely; adding a little moisture helps maintain texture.
Avoid freezing if you want the chickpeas to retain their texture; freezing may make them mushy when thawed.
1. Can I use chicken breast instead of thighs?

Yes, you can use chicken breast. Note that it cooks faster and is prone to drying out — monitor the internal temperature and remove once it reaches ~165 °F (75 °C).

2. Do the chickpeas need to be cooked fresh or can I use canned?

Canned chickpeas work perfectly well (drain and rinse them). They save prep time and are commonly used in recipes.

3. How do I adjust the heat level?

To make it milder: reduce or omit chilli flakes or harissa. For more heat: increase chilli flakes, use hot paprika or add fresh chopped chilli. Taste the spice base first.

4. Can I prepare this dish ahead of time?

You can prep the seasoning and marinade ahead of time. Cooking ahead works too — just reheat gently and add a fresh garnish or lemon just before serving for brightness.

5. What side dishes go well with this dish?

You can serve it with steamed rice, couscous, pita bread, a simple green salad, or even roasted vegetables for a wholesome meal.

6. Can I make this dish vegetarian or vegan?

Yes — replace chicken with firm tofu, tempeh or seitan; use vegetable broth/stock, increase spices and ensure you use plant‑based oil. Chickpeas remain the same.

7. How do I know the chicken is cooked through?

Use a meat thermometer if available — chicken should reach an internal temperature of ~165 °F (75 °C). Alternatively, slice into a piece and check that juices run clear and there’s no pink.

8. Should I use bone‑in chicken or boneless?

Both options work. Bone‑in pieces may offer more flavour and stay juicier but will take longer to cook. Boneless cook faster but require careful attention.

9. The chickpeas seem dry after reheating — how can I fix that?

Add a splash of stock, water or lemon juice when reheating to help re‑moisten the chickpeas and keep texture appealing.

10. Can I make this dish in one pan or sheet pan to reduce cleanup?

Definitely. Many recipes are one‑pan or sheet‑pan style, combining chicken, chickpeas and often vegetables together for a convenient meal.

Conclusion

Spicy Chicken And Chickpea is a vibrant, satisfying dish that delivers warmth, depth of flavour and comfort—all without fuss. With its flexible method, bold spices and chickpeas lending substance, it’s a great choice for weeknight dinners or for meal‑prep. Try your preferred version, adjust the heat or sides to suit your taste, and enjoy the rich combination of chicken and legumes in every bite.

Spicy Chicken And Chickpea