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    Moroccan-Spiced Chicken Stew with Chickpeas

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    Moroccan-Spiced Chicken Stew with Chickpeas

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 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 home-made chicken stock
    • 400g can chickpeas, drained and rinsed
    • 350g leftover cooked chicken, torn into bite-sized pieces
    • 20g pack fresh coriander, chopped


    1. Heat the olive oil in a large, heavy-based pan and add the onion and carrots. Cover the pan 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.

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    Cook's tips

    If you haven’t got chicken leftover from Sunday, slice 2 raw chicken breasts and add to the stew when it comes to a simmer after adding the chickpeas, then cook according
    to the recipe.


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