It is very convenient when the meat dish is prepared with a side dish. If you stew chicken legs with vegetables and chickpeas, you can have a delicious dinner without much hassle. Recommended for poultry and legume lovers!
Prepare all the ingredients; the more vegetables, the richer the flavor of the finished dish will be.
Rinse the chickpeas and soak them in 500 ml of drinking water overnight, for about 10 hours. After this time, the chickpeas will swell and almost double in size.
Transfer the chickpeas and water to a saucepan, bring to a boil, and simmer for 25-30 minutes over medium heat.
While the chickpeas are cooking, prepare the vegetable sauce. Dice the peeled carrots and onions.
Peel the bell peppers and cut them into squares and cut the leeks into cubes.
Heat half of the vegetable oil in a skillet and add the vegetables. Fry over medium heat for 10-12 minutes, until the carrots are soft.
Dip each leg of chicken in wheat flour (100 g).
Heat vegetable oil in another skillet. Fry the chicken legs on one side for 5-7 minutes, until golden brown.
Flip the chicken legs over and cook for another 5-7 minutes.
When the vegetables are cooked, add salt, black pepper, and paprika to them and transfer the fried chicken legs to the pan.
Add the chickpeas to the skillet along with the water in which they were boiled. Stir, cover and simmer chicken with chickpeas and vegetables over low heat for 1 hour.
Chicken drumsticks stewed with chickpeas and vegetables are ready. The chickpeas have become soft, retaining their shape, the chicken meat simply “melts” in the mouth, and the vegetable sauce has given a bright color, pleasant taste, and aroma to the whole dish.
Delicious, satisfying, and very aromatic – these are chickpeas and chicken with vegetables.
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