Pollo con pomodori e ceci

Chicken with tomatoes and chickpeas. A hearty and delicious Italian dish.
It can be served alone with a salad, with a long pasta such as Bucatini (a kind of thick spaghetti), or simply topped with fresh grated parimigiano!


This recipe is for four halves of chicken breasts, cut in cubes.

1- In a deep pan place some olive oil. Add one crushed garlic clove per half breast of chicken (four in this case). When the garlic starts to give its aroma, add some salt and pepper, and a generous amount of Italian herbs (oregano, thyme, rosemary).
-2 Mix well and let it cook for a few minutes. Add the chicken cubes and cook until they turn white on the outside, mixing gently from time to time.
3- Add one kilogram of fresh tomatoes (with the skin) cut in rough quarters. Mix once more. Cover and let it simmer until the chicken is cooked.
4- Add 250 gr of cooked chickpeas and let it simmer about 10 more minutes.

5- Serve topped with parmigiano and enjoy!


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