Moroccan Chicken and Chickpea Stew

This dish is a heartwarming delight and a brilliant shortcut to reclaiming your evening! It starts with a quick 15-minute prep, and then, once the main ingredients hit the pan, it's just 40 minutes in the oven with no effort required!

Serves 2 people 

Nutritional information:

Kcals per portion: 415

Protein: 55g

Fats: 13g

Carbs: 22g

Fibre: 6g

Ingredients

• 320g diced chicken breast

• 1 tbsp olive oil (or a fry light alternative)

• 1 white onion sliced thickly

• 2 cloves of minced garlic

• 2 tsp ras el hanout

• 2 tsp harissa paste

• 1 can drained chickpeas

• 2 tsp bouillon powder (or a vegetable stock cube)

• 1 tin chopped tomatoes

• Handful of chopped parsley and mint

• Zest and juice of 1 lemon

• Salt and pepper to taste

• 80g spinach (optional)

Method

1. Preheat your oven to 190 degrees C.

2. Start by getting a large, shallow baking tray and adding in your chicken.

3. Season this with ras el hanout and salt and pepper.

4. Drizzle this with oil and place in the oven for 15 minutes.

5. Once 15 minutes is up, take it out and give it a stir. Add your remaining ingredients of chickpeas, white onion, garlic, tomatoes, bouillon powder and harissa paste then give it another good stir and place it back in the oven for 35 minutes.

6. Before taking it out, make sure the tomato is reduced and jammy.

7. Take it back out the oven and add your herbs, lemon and if you fancy, some spinach, give it a good stir around and a final season with salt and pepper and serve.

Enjoy!

Mimi’s tip: This can be made the day before and will last another 2-3 days in the fridge. If you’re feeling hungry, serve with some Middle Eastern flatbread and harissa yogurt!

Watch the video