A 20-Minute Chicken & Chickpea Dinner with Herbed Feta & Fried Onions

I made this dish on a whim one night when I was home alone and hungry for dinner. I hadn’t thought about what I was going to prepare that day so I just opened the fridge, glanced in the pantry, pulled some ingredients that sounded good, and got to cooking! After taking my first bite, I can honestly say that this simple dish hit the mark in every way for me. It was warm, cozy, and packed with Mediterranean flavors. So if you also enjoy easy-to-prepare, tasty dinners – keep on reading to discover how to make this quick, 20-minute meal.

INGREDIENTS

• Olive Oil [ A Few Drizzles ]
• Yellow or Red Onion [ 1/4 Cup – Diced ]
• Garbanzo Beans [ 1 Can – Strained ]
• Rotisserie Chicken or Precooked Chicken Breast [ 2 Cups – Cubed ]
• Spinach / Leafy Greens [ 3 to 4 Handfuls ]
• Tomato Paste [ 1 Tablespoon ]
• Chicken Stock [ A Few Splashes ]
• Garlic Power [ 1/2 Teaspoon ]
• Smoked Paprika [ 1/4 Teaspoon ]
• Cumin [ 1/4 Teaspoon ]
• Dried Oregano [ 1/4 Teaspoon ]
• Crushed Red Pepper [ A Few Sprinkles ]
• Black Pepper [ A Few Turns of the Mill ]
• Salt [ 1/4 Teaspoon to Start ]
• Fresh Lemon Juice [ A Good Squeeze ]
• Feta Cheese [ A Good Sprinkling ]
• Fried Onions [ A Good Sprinkling ]

TOOLS

• Sharp Knife
• Cutting Board
• Medium Sized Pot or Sauté Pan
• Cooking Spoon
• Measuring Spoons if your prefer not to eyeball it

EXTRAS

Some crusty bread and a glass of wine!

YIELD

This recipe serves 2 people. 

Simply double or triple the recipe to make more.

Step One

Have fun!

Step Two

Drizzle some olive oil into your pan, and sauté your diced onions over medium heat until they are slightly translucent.

Step Three

Add in the cumin, smoked paprika, garlic powder, crushed red pepper, and strained garbanzo beans.

Give everything a stir, and adjust the heat to low.

Step Four

While the chickpeas are warming through and the spices are toasting – dice up your precooked chicken breast into cubes.

Step Five

After you’ve chopped up the chicken – add in the tomato paste, dried oregano, salt, and black pepper.

Stir to combine.

Step Six

Once the tomato paste is incorporated, turn the heat up to medium.

Add in your chicken plus a splash of stock, and stir yet again to mix everything together.

Step Seven

Last but not least, throw in your baby greens a handful at a time until they all wilt down nicely.

Use a few splashes of chicken stock while you stir to assist in the wilting process.

You can also lid your pot or pan for a few seconds to create a little steam if necessary.

Step Eight

Once the greens are wilted down – turn off the heat, and taste a spoonful of this stew-like concoction.

It will probably need a touch of salt, so add a sprinkle at a time until it’s seasoned to your liking.

Step Nine

Serve up a bowl, and top everything with some fresh squeezed lemon juice for a pop of acid, a generous sprinkling of feta for a salty tang, and finally a nice sprinkling of crispy fried onions for a savory crunch.

I truly think that these three ingredients really make the dish come alive at the end!

FUN FACT: Like most Americans, I buy fried onions once a year during Thanksgiving. I always have extra after the holidays, and just throw the container back into the pantry. I oftentimes forget they are there, but when I rediscover them – wow! All I can say is that fried onions are a terrific ingredient that should be available year round as they can add such great texture and a nice salinity to many a dish.

Step Ten

Enjoy your meal!

Happy Cooking!