Guess what? The low-carb diet my boyfriend and I were trying is essentially out the window. It was bound to happen, but we still made some seemingly permanent changes. Back to normal! And back to flavour. What better way to celebrate the special occasion of Diet-Quitting than to indulge in a “no-no” meal of carbs? Carrots and chickpeas: yes please.
You may notice a theme in some of the recipes I make: as few bowls and steps possible. There are always exceptions, but if I can skip putting one more thing on my practically 2-inches of counter space while I am cooking, the better off my sanity will be in getting the meal done. So in comes this delight from my fretful perusing of Epicurious.com’s roasted chicken recipes. The idea of using smoked paprika intrigued me and I have long been searching for a way to liven up chickpeas. This was more than one year ago, and I keep going back to this dish. With each introduction to of this chicken to my friends and family comes a barrage of recipe requests–something I have been hesitant to hand over!
Fine. Take it. The secret’s out! Smoked paprika will quickly become the most impressive spice you use.
This recipe could not be easier. The smell of smoked paprika is intense and warm, leaving your kitchen (and your home) smelling like nothing else. It’s smoky in the sense that it’s similar to sweet mesquite or bonfire smoke; a nostalgic scent for many, reminiscent of cooking outdoors over a grill or fire. The spice itself can be quite overpowering if using too much, so please resist the urge to add more than the recipe suggests. The chicken can handle it, but the nuttiness of the chickpeas will become muted and turn into Paprika City.
Though Bon Appétit’s version uses cherry tomatoes, I opted for fresh asparagus and a bunch of carrots (usually the small ones from California). Feel free to use any veg you desire, provided they roast well. The reason I didn’t use cherry tomatoes is because this year they were less than impressive and I can’t justify spending $4 on a handful of soft, green cherry tomatoes.
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Smoked Paprika
Adapted from Bon Appétit
Makes 4 servings
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tbsp. smoked paprika (commonly found in supermarkets; I use McCormick’s)
1 tsp. ground cumin
1/2 tsp. dried crushed red pepper flakes
1/2 cup plain or Greek yogurt
4 chicken breasts, boneless/skinless or whatever you prefer
1 15-ounce can chickpeas, drained and rinsed
1 12-ounce container cherry tomatoes (optional)
Handful of asparagus and/or carrots (optional)
1 cup chopped fresh cilantro, divided
- Preheat oven to 450°F. Mix first 5 ingredients in medium bowl. Pour 1 tsp. spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.
- Place chicken on large rimmed baking sheet. Rub 2 tbsp. spiced oil mixture over chicken. Add beans, tomatoes or carrots (if using), and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
- Roast until chicken is cooked through, about 20-40 minutes, depending on which type of chicken you use. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.