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Chicken & chickpea stew

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Throw this easy spicy dinner together in 20 mins! Adjust ingredients as required - if you don't like red onions, substitute spring onions, leave out the chilli, reduce the spices etc. It's a very forgiving recipe!

Serves 2 to 4

Ingredients

  • chicken or lamb, suitable for quick, juicy cooking, about 500g, sliced or diced
  • 2 red onions
  • Chick peas - 3x400g tins
  • 2 tsps each ground coriander, cumin seeds, ginger and paprika
  • 2 tbsps crushed dried chillies - this is super hot, so reduce amount if desired
  • 2 garlic cloves, crushed
  • 4 ripe tomatoes , roughly chopped
  • 1 bunch baby spinach, whole, or chopped if you're using the stalks as well
  • Juice of 1 lemon
  • 1/2 bunch each of coriander, parsley and mint, roughly chopped
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Method

  1. Brown the chicken (or lamb) until lightly colored, add the red onions and stir until slightly softened. Add the chickpeas, spices and chillies, and stir around for a couple of minutes. Add the garlic, tomatoes, spinach and lemon juice and stir for a minute. Take off the heat and stir through the herbs.
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Notes & Tips

Serve with crusty bread and a really chilled light red, rose or moscato.

Recipe Rating

4
Preparation Time: 10M
Cooking Time: 10M

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