Moroccan-spiced chicken stew with chickpeas

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes

Serves: 4


1 tbsp olive oil
1 onion, chopped
2 carrots, halved lengthways and thickly sliced
3 tsp Bart Ras El Hanout Spice Mix
400g can chopped tomatoes
300ml homemade chicken stock
400g can chickpeas, drained and rinsed
350g leftover cooked chicken, torn into bitesize pieces
28g pack fresh coriander, chopped


1. Heat the olive oil in a large, heavy-based pan. Add the onion and carrots, cover, and sweat the vegetables over a low heat for 10 minutes. Increase the heat slightly, stir in the spice mix and cook, stirring, for a minute or so.

2. Tip in the tomatoes and pour in the stock. Stir in the chickpeas, season and bring to a simmer. Simmer for 15 minutes, covered. Add the chicken and cook for 5 minutes until heated through. Stir in the coriander. Serve with couscous or crusty bread.