Harissa chicken & chickpea casserole
0
Points®
Total time: 45 min • Prep: 5 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Tender chicken thighs are gently simmered with chickpeas in a spicy tomato and onion sauce.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
800 g
Red onion
1 small, finely chopped
Garlic
2 clove(s), finely sliced
Tinned Tomatoes
1 can(s), large
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Chicken stock cube(s)
½ cube(s), to make 150ml
Bart Harissa Paste
1 tablespoon(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Parsley, fresh
3 tablespoon(s), flat-leaf, chopped
Instructions
1
Mist a heavy-bottomed pan with cooking spray and put over a medium heat. Add the chicken and cook for a couple of minutes on each side, until starting to colour. Remove from the pan and set aside.
2
Add the onion to the pan, 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 pan, making sure they’re nestled under the sauce. Season, bring to a simmer, then cover and cook on a medium-low heat for 20-25 minutes.
4
Divide between bowls and serve seasoned to taste and garnished with the parsley.
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