Chicken chilli with chickpeasby ellie brooks |
| Preperation time: 5 mins Cooking time: 45 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp olive oil; 1 onion, chopped; 2 chicken breasts, chopped into cubes; 2 garlic cloves, finely chopped; 1 tbsp mild chilli powder; 1 tsp ground cumin; 400g can chopped tomatoes; 450ml vegetable stock; 1 tsp sugar; 400g can chickpeas, drained; 300g mixed frozen veg - i like to use a broccoli, cauliflower and carot mix; optional to serve: sour cream, grated cheddar and tortilla chips |
| Recipe Method |
| In a large pan heat the oil and fry the onion
for 5 minutes until golden. Add the chicken and brown. Then add the
garlic and spices and cook for a further minute. Add the can of tomatoes, stock and the sugar, and bring to the boil. Cover and simmer gently for 25 minutes. Add the chickpeas and frozen veg, bring to the boil again and simmer for 10 minutes. Season and serve. |
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minestrone Moroccan chicken Green bean and prawn pilaff Tagliatelle with a mushroom, spinach and garlic sauce Mediterranean chicken with olives |
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