CHICKEN & CHICKPEA CASSEROLE
Ingredients
(Serves 4)
3 medium sized chicken breasts
1 medium red onion
1 large/2 small carrots
½ of a 15oz/400g can of chickpeas
14oz/400g can of tomatoes
½ tablespoon vegetable bouillon (Marigold is good)
¼ teaspoon chilli flakes
¼ teaspoon smoked paprika
1 teaspoon lemon juice
Pepper
Total 0% fat yogurt to garnish
Chop the onion into 8 sections and break the layers apart as you put them into an ovenproof casserole dish. Peel and cut the carrots into round slices about a quarter of an inch thick.
Cut the chicken breast into small cubes and put into the dish with the carrot and all the other ingredients.
Mix the ingredients together in the dish and then cover with a lid (or foil if you have no lid). Place the dish in an oven pre-heated to 150°C/300°F/Gas Mark 4. Cook for 55 minutes then serve with yogurt.
Ingredients
(Serves 4)
3 medium sized chicken breasts
1 medium red onion
1 large/2 small carrots
½ of a 15oz/400g can of chickpeas
14oz/400g can of tomatoes
½ tablespoon vegetable bouillon (Marigold is good)
¼ teaspoon chilli flakes
¼ teaspoon smoked paprika
1 teaspoon lemon juice
Pepper
Total 0% fat yogurt to garnish
Chop the onion into 8 sections and break the layers apart as you put them into an ovenproof casserole dish. Peel and cut the carrots into round slices about a quarter of an inch thick.
Cut the chicken breast into small cubes and put into the dish with the carrot and all the other ingredients.
Mix the ingredients together in the dish and then cover with a lid (or foil if you have no lid). Place the dish in an oven pre-heated to 150°C/300°F/Gas Mark 4. Cook for 55 minutes then serve with yogurt.