Chickpeas are a meal staple in countries all over the world, including Italy, India and Spain. Also known as garbanzo beans, chickpeas are high in protein and fiber, can help strengthen your blood vessels and lower your risk of heart attack, and are great for boosting energy. They also taste fantastic.

For this recipe, chickpeas are paired with cauliflower and chicken in a delicious curry, garlic and cumin sauce. It’s delicious on its own, or could be paired with white or brown rice for a little extra texture. The recipe is simple, easy and a real crowd-pleaser.

Curried chicken with chickpeas and cauliflower

1 29oz.can of chickpeas,
drained
1 lb diced chicken
3 cups chopped cauliflower 1 cup chicken stock
2 cloves of garlic, minced
2 tablespoons of butter
1 1/2 tablespoons curry
powder
2 teaspoons cumin
Salt and pepper to taste

First, take your diced chicken, minced garlic and 2 tablespoons of butter and add them to a large skillet. Cook the chicken and garlic over medium-high heat until the chicken is cooked through and the garlic is tender — about 5 minutes. Remove your chicken and garlic from the pan and set it aside.

In the same pan, add 1 cup of chicken stock, 1 tablespoon of curry powder, and your chopped cauliflower. Set the heat back up to medium high and cover the pan. Simmer your cauliflower in the chicken stock and curry powder, covered, for about 7 minutes or until the cauliflower becomes just a little tender.

Next, add the chicken and garlic to your cauliflower and stock mixture, and pour your chickpeas on top. Stir well to combine. Add the last 1/2 teaspoon of curry powder, plus your cumin, salt and pepper. Cover it back up and let the mixture simmer over medium heat for about 6 to 8 minutes, or until all the chickpeas are warm and tender.

If you’d like the curry sauce to be thicker, you can simmer your mixture without the cover and it will reduce.

Once the consistency is to your liking, serve alone or over rice, and enjoy!

ALICIA BANE is Wire Editor of The Times Record and a food and recipe blogger. See this recipe and more at eeshaeats.blogspot.com.