Spicy Chicken & Chickpea Hot Pot

[Carl]

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Takes: 45 minutes
Serves: 4

No nutritional information available.

Ingredients

- 2 tbsp olive oil
- 4 small chicken breast fillets
- 1 red onion, finely chopped
- 1 chorizo sausage, thinly sliced (or use bacon, chopped)
- 400g can chickpeas, rinsed and drained
- 1 tbsp harissa paste
- 400g can chopped tomatoes
- Fresh mint sprigs, to garnish (optional)

Method

1. Heat half the oil in a large deep-frying pan over a high heat. Cook the chicken for 2 - 3 minutes on each side until browned. Remove from the pan.

2. Heat the remaining oil in the same pan over a medium heat. Cook the onion and chorizo for 5 minutes, stirring, or until the onion has softened. Add the chickpeas and harissa and cook for 1 minute. Add the tomatoes and 250ml water. Bring to the boil, then lower heat to a simmer.

3. Return the chicken to the pan. Simmer for 15 minutes or until the chicken is cooked and the sauce has thickened.

4. Garnish with mint leaves, if using, and serve with spicy yogurt, pitta or flatbread, green beans and lemon wedges, if liked.