Photo of Harissa chicken & chickpea casserole by WW

Harissa chicken & chickpea casserole

Points® value
Total Time
45 min
5 min
40 min
Tender chicken thighs are gently simmered with chickpeas in a spicy tomato and onion sauce.


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

800 g

Red onion

1 small, finely chopped


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)


1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Parsley, fresh

3 tablespoon(s), flat-leaf, chopped


  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.


For a thicker sauce, mix 1 teaspoon cornflour with some of the liquid from the pan, then stir in and simmer for a few minutes.