• Olive Oil
  • 2 Chicken Breast (medium) - cubed
  • 1 onion, sliced fine
  • 3 garlic clove, Minced
  • 2 carrots, chopped fine
  • ½ tea spoon, chilli flakes
  • 150g~ chorizo, slice length ways then chopped
  • 250g sieved Passata
  • 400~ml vegetable stock
  • 1 x 400gcan chickpeas, rinsed and drained
  • salt and freshly ground black pepper
  • ¾ Teaspoon of dried coriander
  • crusty bread, to serve


  • STEP 1
    Heat olive oil in a large pan. Add the chicken and fry until lightly browned all over. Remove from the pan and keep warm.
  • STEP 2
    Add a little more oil to the pan, then add the onion, garlic, carrots, chilli and cook until onions are soft
  • STEP 3
    In another pan fry the chorizo on a low-medium heat, until just cooked through
  • STEP 4
    Add the Passata to the pan with the vegetables and bring to a light bubble. Add the stock and bring back to a simmer
  • STEP 5
    Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through
  • STEP 6
    Throw in the coriander, give a qood stir and allow sit for 1 minute. Season to taste and serve!

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.2 ratings