Photo of Harissa chicken chickpea casserole by WW

Harissa chicken chickpea casserole

Points® value
Total Time
50 min
10 min
40 min
A super tasty, North African influenced chicken casserole that’s hearty and filling.


Calorie controlled cooking spray

4 spray(s)

Chicken Thigh, Skinless, Boneless, raw

8 individual, medium, 90g each

Red onion

1 small, finely chopped


2 clove(s), finely sliced

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Tinned Tomatoes

1 can(s), large

Chicken stock cube(s)

½ cube(s), to make 150ml

Harissa paste

1 tablespoon(s)


1 zest(s) of 1

Lemon Juice, Fresh

20 ml


1 teaspoon(s), level

Parsley, fresh

1 tablespoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a flameproof casserole with cooking spray and put over a medium heat. Add the chicken and cook for a couple of minutes on each side, until turning golden. Remove from the casserole and set aside.
  2. Add the onion to the casserole, and cook over a low heat for 5-6 minutes until softened but not coloured. Add the garlic and cook for a further 1-2 minutes.
  3. Stir in the chickpeas, tomatoes, stock, harissa, and lemon zest and juice. Return the chicken thighs to the casserole, making sure they’re nestled under the sauce. Season, then cover and cook in the oven for 20-25 minutes.
  4. Remove the casserole from the oven. If the sauce is too thin for your liking, spoon a little of the liquid into a small bowl and mix with the cornflour to create a paste. Stir the mixture back into the juices in the casserole, then bubble this on the hob for a few minutes until the sauce thickens.
  5. Divide between bowls and serve seasoned to taste and garnished with the parsley.