Speedy Chicken And Chickpea Tagine - cooking recipe

Ingredients
    200 g spring onions
    2-3 tbsp olive oil
    600 g chicken fillets, cut into strips
    500 g tomatoes, roughly chopped
    1-2 tsp harissa paste
    420 g can chickpeas, drained
    250 ml hot vegetable stock
    None None shredded parsley, to garnish
Preparation
    Cut 1 green onion into fine slices, cut the remainder into rough pieces.
    Heat the oil in a large, deep frying pan over medium-high heat, add the chicken and sear for 3 mins. Add the rough pieces of green onion and the tomatoes. Cook for 3-4 mins.
    Add the Harissa paste to taste, cook for 1 min, then add the chickpeas. Stir in the stock and cook, stirring occasionally, for 3-4 mins. Divide between four plates, scatter over the fine slices of spring onion. Garnish with the parsley.

Leave a comment