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Chicken & chickpea stew

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!


  • Chicken or lamb, suitable for quick, juicy cooking, about 500g, sliced or diced

  • 2 red onions

  • chickpeas - 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


  • 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.


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

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