Chicken with pumpkin & chickpeas

Chicken with pumpkin & chickpeas

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(9 ratings)

Ready in just over an hour


Serves 6
An adaptation of a Tunisian dish, this recipe is fragrantly spiced and ready in a little over an hour

Nutrition and extra info

  • Can be frozen
  • Healthy

Nutrition: per serving

  • kcal256
  • fat10g
  • saturates1g
  • carbs14g
  • sugars1g
  • fibre3.4g
  • protein27g
  • salt0.45g
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  • 500g pumpkin, with skin on and seeds in



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 boneless and skinless chicken breasts, each cut into three pieces widthways



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 400g can whole peeled tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1-2 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2-3 tsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 400g can chickpea, drained and rinsed
  • 3 tbsp chopped coriander


  1. Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.

  2. Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.

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Comments (8)

horseyh's picture

Very tasty dish, cooking time was fine. Also served with cous cous.

michele8840's picture

Quick and easy, tasty but not a wow dish. More of a mid-week easy meal. Tasted better the next day.

riikka78's picture

Really, really lovely! I also served it with couscous and will definitely make it again. Tasty and warming autumn dish.

pinkkann's picture

Fantastic low cal meal that we ate with couscous. Will absolutely make this again. I used fresh ginger rather than ground and I think it really added a lovely spicy freshness to the dish.

kirtony's picture

I picked a pumpkin from the garden and had a chicken breast and a gammon steak in the fridge. I popped in pumpkin to the search bar and this recipe grabbed my eye. Using this as an inspiration but using a mix of chicken and gammon, finishing it off with a touch of cream and served on a bed of rice....


cazzfoss's picture

Hurrah I've found this recipe again! I loved cooking this a few years ago and then stupidly threw the magazine away, so glad to ahve it back in my repertoire of great recipes. My old housemate used to love me cooking this, hope the husband will now!

dimbiwimbi's picture

Really nice, will do again. Nice thick sauce!

mape64's picture

Easy, nutritious and tasty - always cook this every year when pumpkins are in season.

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