Moroccan-Spiced Chicken Stew with Chickpeas

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

Serves: 4

Ingredients

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

Method

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.

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.