Moroccan-Spiced Chicken Stew with Chickpeas


Preparation time : 10 minutes

Cooking time : 30 minutes

Total time : 40 minutes

Serves: 4


1 tbsp olive oil

1 onion, chopped

2 carrots, halved lengthways and thickly sliced

3 tsp Bart Ras El Hanout Spice Mix

400g can chopped tomatoes

300ml home-made chicken stock

400g can chickpeas, drained and rinsed

350g leftover cooked chicken, torn into bite-sized pieces

20g pack fresh coriander, chopped


1. Heat the olive oil in a large, heavy-based pan and add the onion and carrots.

2. Cover the pan and sweat the vegetables over a low heat for 10 minutes.

3. Increase the heat slightly, stir in the spice mix and cook, stirring, for a minute

or so.

4. Tip in the tomatoes and pour in the stock. Stir in the chickpeas, season and

bring to a simmer. Simmer for 15 minutes, covered.

5. Add the chicken and cook for 5 minutes until heated through.

6. Stir in the coriander. Serve with couscous or crusty bread.

Cook’s tips

If you haven’t got chicken leftover from Sunday, slice 2 raw chicken breasts and add

to the stew when it comes to a simmer after adding the chickpeas, then cook

Original recipe:

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