Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(124 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Nutrition and extra info

  • 2 of 5-a-day
  • Healthy

Nutrition: per serving

  • kcal290
  • fat7g
  • saturates1g
  • carbs14g
  • sugars3g
  • fibre4g
  • protein42g
  • salt1.03g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, halved and thinly sliced



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

  • 4 skinless chicken breast, cut into chunks
  • 1 cinnamon stick, broken in half
  • 1 tsp ground coriander
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g can chickpea, drained
  • 200ml chicken stock
  • 250g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

  2. Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

  3. Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

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Comments (136)

erinvermaak's picture

I'm making this tonight - can't wait, sounds divine! i think i'll add some sundried tomatoes as suggested above so colour it a bit.

mikety's picture

Enjoyed this dish - floavours we wonderful. Served it with some couscous.

lamcaulay's picture

The recipe was quite nice, however good food have far more delicious recipes to try. don't think I will make again,

millsrachael's picture

So easy and really delicious! I added a red pepper and some sun dried tomatoes and put in 50ml more stock for a bit more juice for the crusty bread to soak up!

vonnie's picture

Very tasty. Have made it a few times now and add a couple of cloves of garlic for a bit of extra flavour. I serve it with cous cous (with some coriander stirred in before serving).

kickingkatie's picture

this tastes so good! and is so healthy. a perfect dinner :)

jacmitch's picture


gem090383's picture

I think the next time i make this i will substitute the chick peas for something else, maybe mushrooms or peppers. But it was quick and easy to do. We had it with cous cous, which was really tasty!

lianasd's picture

I agree with above comments, nice and easy recipe, but next time I'll try marinating the chicken with the spices first, there wasn't enough flavor there...
Might dust the chicken with a bit of flour as well, the sauce was a bit too watery for me.
Will definetly give it another try.

ab1889's picture

Lovely - and very easy!

reebersboo's picture

meant to do the 5 stars thing too!

reebersboo's picture

I too used Quorn, and added some dried chilli flakes and garlic, and sliced roasted red pepper for colour. Absolutely delicious, and so unbelievably quick and easy. Served it with basmatic rice steamed with a cinammon stick and a split cardammom pod, and then stirred in some melted butter at the end. Yum. Another good food hit, will def be making this again and again, as I love the spinach, chick pea combo.

Frantic Flapjack's picture

I was looking forward to this as it sounded healthy and tasty but was a bit disappointed. Although it was quick to cook, it lacked flavour and wasn't very pleasing to look at.

moschops's picture

Found the flavour very bland, will do similar again but add garlic and chilli.

sspink's picture

I absolutely loved this recipe. I used chicken thighs for added flavour and added red pepper for colour.
I also added risotto rice to make it a one pot meal. You need extra stock for the rice to absorb.
Will definately use again.

katglynn's picture

this was easy to make, but there was hardly any flavor i kept to the recipe and found it needed more spice and more lemon

orbvalley's picture

Surprisingly nice and refreshingly different. I used leeks instead of onion, added cherry tomatoes and served with rice. Would have preferred sun dried tomatoes as someone suggested but didn't have any.

lgosden's picture

A real winner! Light yet filling. We had it with bread to mop up the lovely juices.. mmmmmm

joanne.webb's picture

I made this last night and me and my boyfriend really enjoyed it, next time I would probably add a bit more spices to it. I added red pepper and some cherry tomatoes just for some extra colour, and I service it with some new potatoes, but I think next time I will just serve it with some crusty bread.


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