Chicken with pumpkin & chickpeas

Recipe uploaded by

Claudia Roden

3 ratings

Recipe by Claudia Roden

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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.

Per serving

256 kcalories, protein 27g, carbohydrate 14g, fat 10 g, saturated fat 1g, fibre 3.4g, salt 0.45 g

Latest comments and suggestions

• emmarecipes

  19 November 2007

  emmarecipes commented on this recipe

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

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• emmarecipes

  19 November 2007

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• Wenche C

  05 November 2008

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• pumpkin

  21 October 2009

  pumpkin rated and commented on this recipe

  

  Really nice, will do again. Nice thick sauce!

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Ingredients

• 500g pumpkins , with skin on and seeds in
• 4 tbsp olive oil
• 1 large onion , sliced
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• 4 boneless and skinless chicken breasts, each cut into three pieces widthways
• 400g can whole peeled tomatoes , chopped
• 1-2 tsp sugar
• 2-3 tsp harissa
• 400g can chickpeas , drained and rinsed
• 3 tbsp chopped coriander

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Difficulty and servings

Serves 6

Preparation and cooking times

Super healthy

Can be frozen

Ingredients

• 500g pumpkins , with skin on and seeds in
• 4 tbsp olive oil
• 1 large onion , sliced
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• 4 boneless and skinless chicken breasts, each cut into three pieces widthways
• 400g can whole peeled tomatoes , chopped
• 1-2 tsp sugar
• 2-3 tsp harissa
• 400g can chickpeas , drained and rinsed
• 3 tbsp chopped coriander

Per serving

256 kcalories, protein 27g, carbohydrate 14g, fat 10 g, saturated fat 1g, fibre 3.4g, salt 0.45 g

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