Spicy chickpeas with chargrilled chicken
Nutrition Info.(per serve)
500g boneless, skinless chicken breasts
sprinkling of ground coriandercilantroX
squeeze of lemon juice
400g fresh tomatoes, chopped or pulsed
1/4 teaspoon caraway seeds
2 teaspoons to 1 tablespoon hot harissa paste
400g can chickpeagarbanzoXsgarbanzosX in spring water, rinsed and drained
1/3 cup chopped fresh coriandercilantroX
4 wholemeal pita breads, toasted
4 tablespoons low-fat plain yoghurt
4 cups baby spinach leaves
3 tablespoons balsamic dressing (made from 2 tablespoons balsamic vinaigrette to 1 tablespoon oil)
1 lemon, cut into wedges to serve
Total fat 12g
Saturated fat 3g
Dietary fibre 14g
1 Slice each chicken breast. Sprinkle with ground coriander and a squeeze of lemon juice. Set to one side.
2 Put tomatoes, seeds, paste and chickpeas in pan. Bring to boil, reduce heat and simmer for 5 minutes, stirring occasionally. Add half the fresh coriander. Keep warm.
3 Heat pan with oil spray. Once hot, add chicken. Cook until golden brown, turning once.
4 Serve toasted pita breads on plates, topped with chickpeas and chicken. Add a spoonful of yoghurt and remaining coriander. Serve with spinach tossed in dressing and a lemon wedge.
For extra spice, add a chopped red chilli to the tomato and chickpeas.
Make it gluten free: Use gluten-free flat bread and check ground coriander and harissa are gluten free.
You can buy harissa from specialty shops and some supermarkets, or make your own.
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