Chicken with pumpkin & chickpeas

Chicken with pumpkin & chickpeas

  • Rating: 5 out of 5.13 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in just over an hour
  • Easy
  • Serves 6

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

  • Freezable (Can be frozen)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal256
fat10g
saturates1g
carbs14g
sugars1g
fibre3.4g
protein27g
low insalt0.45g
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Ingredients

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.

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    Rating: 5 out of 5.13 ratings
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