Chicken & Chickpeas Casserole
This recipe is ideal for a roaring family night. 🙂 It is heartwarming; it is filling; it is delicious.
Best of all it is straight forward to make.
Below is the recipe.
2 onions, peeled and chopped
4 cloves of garlic, peeled and chopped finely
1 inch ginger, peeled and sliced thinly
1 yellow bell pepper, cut
1 red bell pepper, sliced
2 medium tomatoes, sliced
1-2 fresh red chillies
a small bunch of fresh coriander
1 heaped teaspoon ground turmeric
2 teaspoons curry powder
2 chicken bouillon dissolved in 4 cups hot/boiling water
8 chicken thighs
1 can chickpeas, washed and drained
1 teaspoon tomato purée
100g spinach, trimmed
Using a food processor, mixed together the onion, yellow pepper, coriander, chillies, garlic and ginger into a paste.
Heat the oil using a large casserole pan over moderate heat.
Fry the chicken thighs until golden all over.
Add the rest of the onions as well as the red bell pepper and heat for 3-4 minutes.
Stir in the paste and let everything sizzle for a couple of minutes. Watch that it does not burn!
Pour in the chicken bouillon broth.
Tip in the drain chickpeas.
Stir in the tomato purée.
Season with salt and freshly ground black pepper.
Put a lid on the casserole and leave to simmer for 40-50 minutes until chicken is fully cooked through.
Uncovered for the final 5 minutes and stir in the spinach.
Serve with boiled rice and a large jug of water!