Brothy Coconut Chickpeas with Chicken

Healthy, high protein meal that tick all the flavour boxes. It’s super easy to make and I love the fact that the meal comes together in just 30 minutes.

Why you should make this curry

  • ONE POT cooking is perfect midweek while keeping the washing up limited.
  • this dish is packed full of protein, both from the chickpeas and the chicken.
  • its the perfect MAKE-AHEAD dinners I love.
  • the dish makes perfect LEFTOVERS

A note on sourcing chicken

For me, personally, sourcing shop-bought free-range chickens are not a guarantee of quality or ethics. Free-range just simply means ‘access to’ which often means chickens are still in a barn with openings to outside. Lots of chickens together, means disease and therefore often, routine antibiotics in their water and feed.

Egg laying chickens VS chickens that you eat

Its important to note that there is a difference between egg laying chickens and chickens that you eat. Egg laying chickens are happy to be outside but chickens that you eat, are not which means if you want chickens that run around outside you will have to do this in a pen which are outside – often called pasture reared.

Sourcing chicken 101

  • look for PASTURE REARED
  • look for NON- GMO feed
  • sourcing directly from the farm is first prize (and easier than you think)

Trusting an organic farmers market, food-club, online company is worth its weight in gold as they will have done their research into each supplier. I usually call them up and ask them directly, where is your chicken from and have you visited the farm, it gives me a clear indication or vibe whether I can trust them.

Brothy Coconut Chickpeas with Chicken & Bok Choi

Quick & easy delicious dinner with or without chicken. I love the coconut 'brothy' chickpeas spiked with ginger and garlic. Delicious
Prep Time 15 minutes
Cook Time 15 minutes
Diet High Plant-protein, High-fibre, High-Protein
Servings 4 people

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 1 small cucumber
  • 2 limes
  • 6 boneless chicken thighs if using
  • 1 large red onion finely diced
  • 3 garlic cloves minced
  • 3 tbsp ginger grated
  • 2 tsp turmeric
  • 400 g coconut milk
  • 2 x 400g tins chickpeas drained
  • 250 g bok choy tailed, finely sliced into bite size pieces
  • 3 sprigs mint finely chopped
  • small bunch spring onions topped & tailed, white and green parts, finely sliced (opt)

Instructions
 

  • Slice the cucumber on an angle and add to a bowl - add the juice of 1 lime and season generously, taste and adjust the seasoning.
  • If adding chicken, add the chicken to a bowl, season with olive oil, salt and pepper. Cook in the air fryer on 180c until cooked through and golden, about 15 minutes depending on the thickness of the thighs. Rest for 10 minutes.
  • Meanwhile, heat the olive oil in saucepan on a medium heat, add the finely sliced onions and cook, covered until soft, about 10 minutes, add the garlic and ginger and heat until fragrant, 3 minutes, now add the turmeric and stir through. Add a generous pinch salt and pepper.
  • Add the coconut milk and chickpeas and bring to a gentle simmer. Depending on how saucy you want your chickpeas, I added a HALF a can of veg stock to the broth too. Taste and adjust the seasoning with a squeeze of lime juice, salt and pepper.
  • Add the pak choi to the coconut chickpeas and simmer very gently for 3-5 minutes.
  • Finally, garnish the dish with the coriander and spring onions and serve alongside the cucumber and chicken, enjoy!
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