A warm, comforting chicken and chickpea stew. Great served with rice or couscous.
Ingredients:
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 cup lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground pepper
500g BBQ Chicken (Cooked)
1 tablespoon olive oil
1 large Onion, chopped
1 Tin diced tomatoes
1 can chickpeas, rinsed
¼ cup chopped flat-leaf parsley
Method:
Mash garlic and ½ teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat. Heat oil in a large frying pan . Add onion and cook, stirring occasionally, until golden brown. Transfer the chicken to the pan, Add tomatoes with their juice and chickpeas. Reduce heat to medium and cook, stirring occasionally, until the chicken is warmed through. Serve sprinkled with parsley.
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 cup lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground pepper
500g BBQ Chicken (Cooked)
1 tablespoon olive oil
1 large Onion, chopped
1 Tin diced tomatoes
1 can chickpeas, rinsed
¼ cup chopped flat-leaf parsley
Method:
Mash garlic and ½ teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat. Heat oil in a large frying pan . Add onion and cook, stirring occasionally, until golden brown. Transfer the chicken to the pan, Add tomatoes with their juice and chickpeas. Reduce heat to medium and cook, stirring occasionally, until the chicken is warmed through. Serve sprinkled with parsley.
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