Chicken and Chickpea Casserole

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Chicken breast fillet		250-300g
Salt & pepper		as required
Vegetable oil		3 tbsp
Onion		1
Celery		3
Carrot		1
Flour		1.5 tbsp
Thyme		as required
Bay leaf		1
Tomato puree		1 tbsp
Tinned chopped tomatoes (250g)		1
Chicken stock		450ml
Tinned chickpeas (250g)		1

Method

Prep

15min

Cook

40min

Cut the chicken into bitesize pieces and rub well by hand with the salt & pepper. Keep aside for 10 minutes.

Put 2 tbsp vegetable oil in a pan and add the chicken. Fry for 5-6 minutes on high heat until nicely browned all over then remove to a plate.

Add 1 tbsp vegetable oil to the same pan and fry the sliced onion. Add the thyme and bay leaf and stir fry.

Add the sliced carrot and celery cut to 2-3 mm lengths and stir fry for 2-3 minutes. Add the tomato puree and flour and fry for 2 minutes.

Return the chicken from Step 2 to the pan and add the chicken stock, tinned tomatoes and chickpeas.

Put the lid on and simmer for 40 minutes on low heat or 1 hour if using chicken on the bone.

It's ready, you can serve with mashed potatoes.

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