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.
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
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
- Add the chicken pieces, garlic, and ginger. Cook until the chicken is browned on all sides.
- Stir in the chopped tomatoes, ground turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Cook for 5 minutes.
- 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.
- 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