Spicy chicken and chickpeas

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 20 mins , plus 10 mins marinating

Hands-on time: 10 mins

Ingredients

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Spice mix (pre-made)

½ teaspoon garlic salt

1 ½ teaspoons ground cumin

1 ½ teaspoons paprika

1 teaspoon cayenne pepper

½ teaspoon ground black pepper

Chicken

3 skinless chicken breasts (400g)

1 lemon, juice

1 tablespoon oil

Spicy chickpeagarbanzoXsgarbanzosX

400g can chopped tomatoes with garlic and olive oil

1 teaspoon Moroccan spice

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

1 punnet cherry tomatoes, halved

2 cups button mushrooms, halved

Instructions

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1 Before going on holiday, make spice mix. Combine all ingredients and store in a sealed container.

2 Cut chicken in bite-sized chunks. Place in a plastic bag with spice mix, lemon juice and oil. Shake to coat evenly with spices. Marinate chicken if you wish by placing bag in the fridge for a few hours.

3 Thread chicken on skewers and barbecue or cook in a pan for 5 minutes until evenly cooked.

4 Place all remaining ingredients in a pan. Cook over a gentle heat until cooked through.

5 Serve chicken with chickpeas and a green salad.

HFG tip

You can make up larger quantities of the spice mix and use it for coatings on corn-on-the-cob and to flavour couscous.

Nutrition Info (per serve)

Calories 253 cal

Kilojoules 1060 kJ

Protein 29 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 5 g

Sodium 590 mg

Calcium 80 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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