Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.

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  • Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.

  • Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

330 calories; 13.8 g total fat; 59 mg cholesterol; 809 mg sodium. 25.3 g carbohydrates; 27.2 g protein; Full Nutrition


Reviews (117)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2011
Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words wonderful dinner and one in which chickpeas can certainly stand proudly in pasta's place. I cooked the chicken in 1" pieces went a smidge less on the rosemary added 1/2 med. onion to the garlic saute and also tossed in a half-bag of frozen (thawed drained) spinach and Italian parsley for a bit more color. It definitely has a kick but it all comes together quite nicely for a marvelous meal. Next go-around (yup I will gladly make this again) I may along w/ my inclusions from above add some diced tomatoes zucchini and mushrooms as well and go lighter on the cayenne & crushed red peppers. Read More
(137)

Most helpful critical review

Rating: 1 stars
01/28/2011
This was really good! I did not have the chickpeas so added garbanzo beans - still wonderful. Did cut back on the "heat" and only added 1/8 tsp. of cayenne pepper and eliminated the red pepper flakes. Just a personal preference. Will make again! Read More
(3)
166 Ratings
  • 5 star values: 78
  • 4 star values: 64
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
01/20/2011
Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words wonderful dinner and one in which chickpeas can certainly stand proudly in pasta's place. I cooked the chicken in 1" pieces went a smidge less on the rosemary added 1/2 med. onion to the garlic saute and also tossed in a half-bag of frozen (thawed drained) spinach and Italian parsley for a bit more color. It definitely has a kick but it all comes together quite nicely for a marvelous meal. Next go-around (yup I will gladly make this again) I may along w/ my inclusions from above add some diced tomatoes zucchini and mushrooms as well and go lighter on the cayenne & crushed red peppers. Read More
(137)
Rating: 4 stars
01/18/2011
Ok i am not sure how I am the only one who is mentioning that yes this recipe is good but it is WAYYYY TOO SPICY! I followed the recipe to a "t" and my 8 6 & 4 year olds mouths were burning. So were my husband and I's and we like spicy food. My bottle says "crushed red pepper" and there are a lot of seeds mixed in with the flakes. I am not sure if it is just my kind of red pepper but WOW this was almost not edible because of the heat. THe flavor was good though and I WILL make again as my kids love garbanzo beans but I will omit the red pepper next time. Read More
(89)
Rating: 5 stars
01/10/2011
We really enjoyed this. My husband insisted on having his chicken over pasta but I didn't think anything was necessary beyond the chickpeas. I only had two chicken breasts which I cut into pieces. I do question whether the sauce would be enough for four. I halved the cayenne pepper but otherwise followed the recipe. It still had plenty of kick. I will make this again but I think I will cut the chicken into bite-sized pieces the next time. Thanks for a tasty recipe! Read More
(36)
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Rating: 5 stars
05/10/2010
I made this recipe for my one year old using all organic ingredients. The only changes I made were to sub the can of tomato sause italian seasonings and cayenne with about 3/4 of a jar of prepared pasta sauce (which already included seasonings). It was fantastic! Because it was for my one year old I lightly chopped the chicken and chickpeas in the processor then added some cooked quinoa for added nutrition. It tasted so good. My baby loves it! Read More
(21)
Rating: 5 stars
01/21/2011
LOVED THIS! Made this last night w/ 4 smallish blsl chicken breasts and they were GREAT! I didn't have red pepper flakes so I left that out that was the only change I made and we thought it was delish! My son liked the "chicken peas" lol Read More
(20)
Rating: 5 stars
02/01/2011
This was easy and amazing. I am completely new to Italian food; never having liked the Olive Garden except for the soup and salad. After reading other reviews I did cut up my chicken and rather than reduce the cayenne pepper and red pepper flakes I simply added another can of tomato sauce. This did not dilute the flavor in my opinion it all still tasted great and my kids didn't complain too much about the spice. Thanks for a great 'real Italian' recipe I will definitely make this again! Oh and I added half a package of frozen spinach; it was great! Read More
(17)
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Rating: 5 stars
08/09/2010
It was delicious! Both me and my husband loved this so it's going into the weekly rotation I think! I added a green bell pepper cut into bite size pieces and some dehydrated onion. I had 2 bone in chicken thighs so I used those. If you decide to use bone in chicken adjust the cooking times to get them done all the way through. I halved the recipe and there was more than enough for 2 people. Good stuff! Read More
(17)
Rating: 5 stars
01/26/2011
Thank you for a wonderful traditional "jersey" recipe variation! The flavors are outstanding and the dish certainly lends itself to the addition of more Mediterranean veggies very easily. The red pepper spices here give so much more than mere heat- they literally warm the olive rosemary and tomato flavors of the dish to add both depth and to bring up the sunny character of true Italian coastal village food. Superb recipe Kristin- Nana must be very proud of you! Read More
(15)
Rating: 5 stars
09/01/2009
This was great and smelled so good while cooking! If you don't have chickpeas I think this would be great over rice. Made my Southern home smell Italian! Thanks Kristin. Our family likes a little heat and this was just perfect. Read More
(14)