Briefly toasting chickpeas crisps them and develops brown bits in the pan that help flavor the skillet chicken dish. The chickpeas' starches also help thicken the sauce at the end.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 12-inch skillet heat 2 tablespoons olive oil over medium-high. Add chickpeas; cook 4 minutes or until lightly browned, stirring occasionally. Remove chickpeas from skillet; set aside.

  • Add 1 tablespoon olive oil to skillet. Add carrots, cauliflower, paprika, cumin, and 1/2 tsp. salt. Cook 5 minutes or until carrots and cauliflower are just tender, stirring occasionally. Add broth and orange juice. Bring to boiling; reduce heat. Boil gently, uncovered, 10 minutes. Stir in chickpeas; heat through. If desired, sprinkle with mint. Makes 4 servings.

Nutrition Facts

415 calories; total fat 15g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 8g; cholesterolmg; sodium 771mg; potassium 892mg; carbohydrates 58g; fiber 14g; sugar 14g; protein 14g; trans fatty acidg; vitamin a 19157IU; vitamin c 47mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 140mcg; vitamin b12mcg; calcium 128mg; iron 4mg.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
A great single skillet meal.