Lemon-spiced chicken and chickpeas
Cost £
Ingredients
- 4 skinless chicken breasts, cut into chunks
- 1 onion, sliced
- 1 red pepper, diced
- olive oil for cooking
- 1 cinnamon stick, broken in half
- 1 tsp ground coriander
- 1 tsp ground cumin
- zest and juice of one lemon
- 400 g chickpeas drained (I use Bold Beans)
- 200 ml chicken stock
- 250 g greens - spinach, spring greens, etc
Instructions
- Heat the oil in a large frying pan, fry the onion and red peppers gently for 5 mins. Add in the chicken and fry until golden.
- Stir in the spices and lemon zest for 1 min then add a splash of stock to mix it altogether well. Then add in the chickpeas and the rest of stock. Taste and add any seasoning.
- Add the greens and pop on a lid and let simmer for 5 mins or until the greens are cooked.Squeeze some lemon juice over the dish, stir together and serve.