Name: Chicken with pumpkin & chickpeas
Total time: 1 h 15 min
Yield: 6
Cuisine: Tunisian
Ingredients: 500g pumpkin 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 tomato chopped; 1-2 tsp sugar; 2-3 tsp harissa; 400g can chickpea drained and rinsed; 3 tbsp chopped coriander

Home
Recipes
Chicken with pumpkin & chickpeas

Chicken with pumpkin & chickpeas

Claudia Roden

Save recipe

Serves 6

Easy

Total time: 1 hr and 15 mins

Ready in just over an hour

A star rating of 4.8 out of 5.15 ratingsRate

loading...

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

Freezable (Can be frozen)

Healthy

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

500g pumpkin

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 tomato

chopped
1-2 tsp sugar
2-3 tsp harissa
400g can chickpea

drained and rinsed
3 tbsp chopped coriander

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal256
fat10g
saturates1g
carbs14g
sugars1g
fibre3.4g
protein27g
salt0.45g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now