Experiencing another cool fall day here in Michigan, she was craving this delicious dish at home.
The first thing she did was turn to the pantry to see what we had for ingredients. We had all of the components needed to make the chili except for the white beans. We did however have an abundanceof canned chickpeas, as no self-respecting Lebanese household would be without.
We used our handy-dandy pressure cooker for this quick and easy recipe. The chicken we had was still frozen but this did not pose a problem for the pressure cooker.
Here’s her recipe. I think you’ll love it!
WHITE CHICKEN CHICKPEA CHILI RECIPE
4 skinless, boneless chicken breasts (frozen)
8 cups water
2 Maggie chicken flavored boullion cubes
2 cloves of garlic
1 medium onion, cut in half for the pressure cooker
1 large onion diced for the soup
1 28 oz can chickpeas, drained
1 (4-ounce) can diced green chilis, with liquids from chilis
2 teaspoon dried oregano
2 teaspoon ground cumin
2 teaspoon salt
2 teaspoon ground black pepper
chopped fresh cilantro for garnish
In a large pressure cooker and the chicken water, chopped onion, salt and pepper.if we had celery and carrots on stock we would’ve thrown those in the pot too.
Once the chicken is done cooking, Place it in a bowl, and shred it with two forks. Carefully strain the remaining liquid and retain it for the soup.
Add be reserved chicken stock and the shredded chicken to this mixture. Taste for flavor and adjust to your preference.