Nagut
Description
A hearty dish made with chickpeas and chicken takes 1 hour to prepare, provided the legumes are soaked in advance. You can boil the chickpeas a day ahead or use leftovers from dinner, combining them with the chicken sauce. Either way, you'll get a delicious and nutritious meal for the whole family.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Soak the chickpeas in advance in warm water for 2-4 hours, or even better, leave them overnight. In the morning, drain the water. Unsoaked legumes take about 2-2.5 hours to cook, while soaked ones take 1 hour.
- 3
Step 3
Rinse the soaked chickpeas in water, transfer them to a cauldron or a saucepan with a non-stick bottom, add bay leaves, salt, and ground black pepper. Optionally, add a couple of thyme sprigs—fresh or dried. Pour in 800 ml of warm water and simmer the legumes over medium heat for 1 hour, skimming off the foam as it forms. Add more liquid if needed.
- 4
Step 4
Meanwhile, rinse the chicken wings or other chicken parts and place them in a pot, saucepan, or skillet. Peel the onion and green onion, chop them, and add to the container along with the vegetable oil. Sauté the wings in the oil for about 3-4 minutes.
- 5
Step 5
Then pour in 200 ml of warm water, add salt and pepper, and simmer for about 15–20 minutes over medium heat, covering the container loosely with a lid.
- 6
Step 6
After 1 hour, the chickpeas will be almost ready; they won't be mushy, but soft and tender inside. Drain the water they were cooked in.
- 7
Step 7
Place the boiled chickpeas and chicken wings into a dish, then pour over the sauce remaining from the wings. Simmer the dish for about 10 minutes, allowing the legumes to absorb the flavorful, rich sauce.
- 8
Step 8
Place the cooked chickpeas on plates and serve them with chicken wings, garnished with fresh herbs.