Moroccan chicken and chickpeas

Instructions

1 Lightly spray a large saucepan with oil and heat over medium heat. Add onion and cook for 2–3 minutes or until softened. Add eggplant and cook, stirring, for 2–3 minutes or until softened. Add tomatoes and bring to the boil. Reduce heat to low and simmer for 10 minutes.

2 Meanwhile, lightly spray a frying pan with oil. Sprinkle chicken with Moroccan spice. Add to pan and cook, stirring, for 3–4 minutes. Set aside.

3 Add chickpeas to tomato mixture, stirring to heat through.

4 Heat rice according to packet instructions. Divide rice among four serving bowls and top with chickpea mixture, chicken and broccolini. Serve immediately.