Chicken and Chickpea Casserole
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There is something very satisfying about casserole,
cooked slowly so as not to impair the flavors producing a satisfying warming stew.
Although this dish requires a good amount of time in the oven the preparation time quite low.
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Recommended
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Nutritional Information
(per serving)
Calories: 248
Protein: 26g
Fat: 2g
- Saturated: 0g
- Cholesterol: 51mg
Carbohydrate: 33g
- Sugars: 8g
Fiber: 6g
Sodium: 418mg
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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 (garbanzo beans) |
| 1¼ cups/200g sweetcorn |
1¼ cups/300g passata (sieved tomatoes)
or 14oz/400g can of tomatoes |
| ½ tablespoon bouillon or other stock |
| 5 dashes of tabasco sauce |
| 1 teaspoon lemon juice |
| pepper |
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1 |
Chop the onion into 8 sections (as shown) and break the layers appart as you put them into an ovenproof casserol dish.
Peal and cut the carrots into round slices about a quarter of an inch thick.
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2 |
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Cut the chicken breast into small cubes and put into the dish with the carrot and all the other ingredients.
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3 |
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 degrees C/300 degrees F/Gas Mark 4.
Cook for 55 minutes then serve with yogurt.
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