Warming Chicken and Chickpea Stew
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- A pinch of chilli flakes
- 700g jar of passata
- Grated zest and juice of 1 large orange
- 1/2 cinnamon stick
- 400g can of chickpeas, drained and rinsed
- 400g Chicken breast, chopped into large pieces (or leftovers* from Sunday’s roast)
- Can of dried pitted prunes, halved
- 3 tbsp fresh flat-leaf parsley, finely chopped
1 If you’re using leftover roast chicken* skip this step. Heat the olive oil in a heavy based pan. Add the chicken and fry for 10 minutes, or until browned. Remove from the pan and set aside.
2 Add the onion and cook gently for 5–8 minutes until beginning to soften. Stir in the garlic, carrots and parsnips and cook for a further 3 minutes. Stir in the ground coriander, cumin and chilli flakes and toss together well.
3 Pour in the passata and add the orange zest and juice. Add the cinnamon stick and cook gently for 10 minutes. Add the chickpeas, chicken (cooked earlier) and prunes, then heat through for about
4 Scatter with the flat-leaf parsley and serve.
CHEF’S TIP If you have any leftover roast veggies from Sunday lunch throw them into the pot too, chopped up and stirred in. Delicious.
*Ensure that leftover meat is cooled down and stored in
the fridge within 2 hours and use leftover meat within 2 days.