Spicy Chicken Legumes with Pinto Beans & Chickpeas

Recipe from What's For Lunch, Honey? 


2-3 chicken breast, cut in strips
1 can chickpeas/garbanzo beans, drained and washed
1 can pinto beans, drained and washed
2 red bell peppers, sliced
2 red chillies, chopped
1 medium sized red onion, diced
2 spring onions/scallions, sliced
1-2 cloves garlic, minced
1-2 tablespoons tomato paste
Pinch of ground cumin
Pinch of cayenne pepper
Salt and pepper
Olive oil
Chives, chopped


  1. Heat a large skillet add the oil and allow to get hot. Turn the heat to medium then add the onions, garlic, ground cumin and chopped chilies. Sauté for a few minutes until the onions are transparent and the garlic fragrant.

  2. Add the tomato paste and cook for another few minutes until the oils start to separate.

  3. Throw in the chicken strips and mix to coat with the spice mixture. Gently brown the the chicken until cooked. Add a bit of water should the mixture begin to stick to the pan.

  4. Put in the bell pepper strips, beans and chickpeas, add some water (not more than 1/2 cup), then cover and simmer for 5-6 minutes.

  5. Finally sprinkle with the spring onions, season to taste and toss well.

  6. Sprinkle with chives and serve hot.

Serving Tip: Serve with hot naans, whole wheat pitas or fresh baguette. A large fresh green salad is a great and refreshing completion to the meal.