Italian Chicken and Chickpeas

  
This is a fun way to eat garbanzo beans.  However, beware, this dish is SPICY!  Next time I make it I will cut down the cayenne pepper and red pepper flakes.  I'm leaving the measurements as they are in the original recipe though so you can chance it if you dare!  I served this up over couscous and it went marvelous together.  My husband kept commenting on how great of an idea it was to serve this with couscous so I highly recommend you do the same!  

INGREDIENTS

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breasts
• 2 tablespoons dried rosemary
• 1 tablespoon olive oil
• 1 1/2 tsp. minced garlic
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons white sugar
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 1 (15 ounce) can garbanzo beans, drained and rinsed

DIRECTIONS

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
2. Pour 1 tablespoon olive oil into the skillet. Add the onion and green pepper and cook until soft.  Stir in the garlic until fragrant, about 1 minute. Add the tomato sauce, diced tomatoes, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
3. Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.