Speedy Chicken And Chickpea Tagine - cooking recipe
Ingredients
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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
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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.
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