Chickpea Coriander Chicken Stew
Chickpea is eaten raw, roasted or boiled and processed into flour. Chickpea exports from East Africa have considerably increased over the last decade. The medium-seed chickpea kabuli variety has enabled chickpea cultivation to spread to the subtropical and tropical regions of Africa.
Chickpea Coriander Chicken with Greens
4 skinless chicken thighs
1 cup canned chickpeas
4 cups Swiss chard or kale or mustard greens
1 tablespoon minced garlic
1 1/2 teaspoon ground coriander
1 teaspoon ground turmeric
1 hot pepper (optional)
Salt and pepper to taste
Water to cover
In a large pot add all ingredients except greens and cover with water. Cook on medium heat for about 30 minutes until the chicken is tender. Add greens and simmer another 10 minutes. Serve over rice or couscous.