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Moroccan-spiced chicken stew with chickpeas
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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.
Cook’s tipIf you haven’t got chicken left over 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. Check that the chicken is cooked through (no pink meat) before serving.
Typical values per serving:
Low in fat / 1 of your 5 a day
This recipe was first published in July 2017.