Chicken and chickpea stew with roasted tomatoes
By James Tanner
From Ready Steady Cook
Ingredients
- 2 tbsp olive oil
- ½ onion, peeled, finely chopped
- 2 garlic cloves, peeled, finely chopped
- 1 chicken breast, skin removed, chopped
- 2 tbsp tomato purée
- 150ml/5fl oz chicken stock
- 6 cherry tomatoes, cut in half
- 85g/3oz tinned chickpeas, drained
- 2 tbsp garlic-and-herb cream cheese, to serve
Method
Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 4-5 minutes, or until softened, stirring occasionally.
Add the chopped chicken to the pan and fry for 4-5 minutes, or until golden-brown, stirring occasionally. Add the tomato purée and chicken stock and heat until simmering.
Stir in the tomatoes and chickpeas and continue to simmer for 2-3 minutes.
To serve, spoon the chicken and sauce onto a plate and crumble over the garlic-and-herb cream cheese.
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