Chicken and chickpea stew with roasted tomatoes
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
Ingredients
- olive oil: 2 tbsp olive oil
- onion: 陆 onion, peeled, finely chopped
- garlic: 2 garlic cloves, peeled, finely chopped
- chicken breast: 1 chicken breast, skin removed, chopped
- tomato pur茅e: 2 tbsp tomato pur茅e
- chicken stock: 150ml/5fl oz chicken stock
- cherry tomatoes: 6 cherry tomatoes, cut in half
- chickpeas: 85g/3oz tinned chickpeas, drained
- cream cheese: 2 tbsp garlic-and-herb cream cheese, to serve
Method
Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 4-5 minutes, or until softened, stirring occasionally.
Add the chopped chicken to the pan and fry for 4-5 minutes, or until golden-brown, stirring occasionally. Add the tomato pur茅e and chicken stock and heat until simmering.
Stir in the tomatoes and chickpeas and continue to simmer for 2-3 minutes.
To serve, spoon the chicken and sauce onto a plate and crumble over the garlic-and-herb cream cheese.
