Chicken and Chickpea Stew (Qorma-e-Chana)

Qorma-e-Chana is a traditional Afghan stew made with chicken and chickpeas, simmered in a flavorful blend of spices and herbs. This hearty and comforting dish is perfect for a cozy family dinner or a special gathering.

Chicken and Chickpea Stew (Qorma-e-Chana)

Ingredients

  • 1 whole chicken, cut into pieces
  • 1 cup dried chickpeas, soaked overnight
  • 2 onions, finely chopped
  • 3 tomatoes, chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • 1/4 cup vegetable oil
  • Salt to taste
  • 4 cups water

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
  2. Add the chicken pieces, garlic, and ginger. Cook until the chicken is browned on all sides.
  3. Stir in the chopped tomatoes, ground turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Cook for 5 minutes.
  4. Add the soaked chickpeas and water. Bring to a boil, then reduce the heat and simmer for 45-50 minutes, or until the chicken and chickpeas are tender.
  5. Season with salt to taste and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Knife Cutting board Measuring cups and spoons Grater

Tools

Stovetop

Serving suggestions

Serving Suggestions: Qorma-e-Chana is delicious when served with naan bread or steamed rice.

Tips & tricks

Tips: For a richer flavor, you can substitute chicken broth for water in the recipe.

Cost

$15