Lemon Chicken with Chickpeas and Artichokes

When I talk with my dad about the food he ate growing up he always mentions that there wasn't much food to go around, and yet he probably had the healthiest diet of his life in those "lean" years.

Since money was always in short supply in his family, family dinners weren't heavy on meat --it was just too expensive. My father's mother often supplemented other sources of protein such as beans into the meal to "stretch" the meat.

This dish is made in the spirit of my father's family dinners. It is an incredibly simple one pot meal which combines different protein sources, is quick to make and full of flavor.

Lemon Chicken with Chickpeas and Artichokes
1 tsp olive oil
1 small onion finely sliced
2-3 chicken breast cut into cubes
1/4 tsp cumin
1 can of chickpeas drained
1 can of artichokes in brine
1/2 lemon cut into thin slices


In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned. Add the chickpeas, brine from the artichokes, cumin and lemon to the pot. Bring the liquid to a boil then turn down the heat to low. Cover the pot and cook for 15 minutes.

Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through. Serve with rice and vegetables















Prep time: 5 minutes
Cook time: 25 minutes

Butternut Squash, Lentil and Chickpea Salad

Yesterday a butternut squash caught my eye at the green grocers. I admit I bought it completely on a whim without a clue what to do with it. I knew I didn't want to just plain roast or mash the squash, but I really wasn't sure how to mix the sweetness of the squash with other ingredients I had in the house. After looking through a lot of recipes I finally decided that I could make a warm salad out of chickpeas, lentils and squash. Most of the recipes I saw leaned towards Indian or Moroccan spices, but I just wasn't into it and wanted something more, well, general. I opted for a lemony flavor and I'm so happy I did! This salad is fantastically light in flavor but filling enough to make a meal out of it. Using the seeds of the butternut squash adds a nice texture as well as making the salad super nutritious.

This recipe takes a while to cook but most of the time is inactive so you can make it while doing something else. The salad is good both hot and cold so if you don't have 40 minutes in a row, make the squash and squash seeds first and then combine it with the chickpea and lentil mixture when you are able.

Butternut Squash, Lentil and Chickpea Salad
1 Butternut Squash
1 tsp olive oil
2 cloves of garlic, minced
1 small onion, minced
1 cup cooked chickpeas (Rinse well if using canned)
1/2 cup split red lentils
Juice and Zest of 1 lemon
1.5 cups water
Salt to taste
Dash of chili powder
1 bay leaf

The Squash

1. Preheat the oven to 180 degrees C (350F)
2. Cut the squash in half and scoop out the seed. Rinse the seeds and reserve for later. Prick the squash a few times with a fork.
3. Line a baking sheet with foil and place the squash on the foil, cut side down. Bake for approximately 40 minutes

The Seeds

1. Thinly spread the squash seeds into a pan and bake at 180 degrees C for 20 minutes

The Lentils and Chickpeas

1. In a large pot saute the garlic, onion and olive oil until onion is lightly browned
2. Add the chickpeas, lentils, lemon juice, lemon zest, bay leaf, water, salt and chili powder to the pot.
3. Cover and bring to a boil
4. Reduce the heat to low and cook for approximately 20 minutes or until the water has been absorbed.

Making the Salad

1. Allow the butternut squash to cool for 15 minutes
2. Peel the skin from the butternut squash (now that the squash is cooked you can do this with your fingers or a butter knife)
3. Cut the butternut squash into 1/2 inch cubes
4. Combine the squash and lentil mixture.
5. Top with squash seeds

Prep time: 10 minutes

Total Cook Time: 40-45 minutes

Total active time: 15 minutes