Chicken And Chickpea Casserole - cooking recipe

Ingredients

1 tbsp olive oil
1 lb boneless skinless chicken thighs, halved
1 None onion, finely chopped
2 cloves garlic, crushed
1 None long red chili pepper, chopped
1 piece (1/4 inch) ginger, peeled and finely chopped
2 tsp ground cumin
1 can (14 oz) diced tomatoes
1 can (15 oz) chickpeas, drained and rinsed
1 1/2 cups chicken stock
2 medium zucchini, chopped
None None Cilantro, cooked couscous, to serve

Preparation

Heat oil in large skillet on high heat. Cook chicken, in batches, 4-5 mins, turning, until well browned. Transfer to a plate.
Reduce heat to medium. Saute onion, garlic, chili pepper, ginger and cumin 3-4 mins, until onion is tender.
Return chicken to pan with tomatoes, chickpeas and stock. Bring to a boil. Reduce heat to low; simmer 25 mins.
Stir in zucchini. Simmer for a further 10 mins until chicken is cooked through. Sprinkle with cilantro and serve with couscous.