Chicken with Chickpea Salad

Ingredients

• 150 g dried chickpeas
• 200 g small piece of celery (1 small piece of celery)
• 2 shallots
• 3 tbsp olive oil
• 1 l vegetable stock
• 4 tbsp white wine vinegar
• Salt
• Pepper
• 0.5 bunch coriander
• 0.5 bunch Parsley
• 500 g chicken breast fillet
• 3 tbsp Soy sauce
• 2 tsp Curry powder
• 15 g Butter (1 tbsp)
• wooden skewer

Instructions

1. 1.

   Soak chickpeas overnight in cold water.

2. 2.

   Peel and finely dice celery and shallots. Heat 1 tbsp oil in a pot, sauté celery and shallots over medium heat for 2–3 minutes.

3. 3.

   Drain chickpeas, add to pot, pour in stock and simmer on low heat for about 40 minutes until al dente. Stir in vinegar, season with salt and pepper, let cool slightly, then mix in remaining oil. Wash herbs, shake dry, chop leaves and fold into salad.

4. 4.

   Meanwhile rinse chicken fillets under cold water, pat dry, cut into long strips. Whisk soy sauce with honey, pepper and curry; marinate meat for 20 minutes.

5. 5.

   Remove meat, drain, thread onto wooden skewers in a wave pattern. Heat butter in a pan, sear skewers over high heat until golden brown on both sides.

6. 6.

   Arrange salad and skewers in four bowls and serve.