Hot Chickpeas with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g chicken breast
- 400 g chickpeas, cooked
- 150 g chorizo
- 1 bell pepper
- 3 tomato (s)
- 1 chilli pepper (s)
- 2 cloves garlic)
- 5 tablespoon ketchup
- 3 teaspoons ras el hanout
- 2 tablespoons oil
- Salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into approx. 2X2 cm cubes, mix with 1 tablespoon of oil and 2 teaspoons of Ras el Hanout. Marinate for 1 hour.
- Mix the ketchup with the pitted, very finely chopped chilli pepper and the garlic cloves grated with a little salt. Core and dice the peppers. Peel, core and dice the tomatoes. Also cut the chorizo into small cubes.
- Sear the chicken breast in 1 tablespoon of oil for approx. 2 minutes, then remove from the pan. Put the chorizo in, fry it very briefly, then add the peppers and diced tomatoes. After another 2 minutes, stir in the chickpeas and ketchup. Season to taste with salt and pepper, Ras el Hanout and chili powder.
- Add the meat again, bring to the boil briefly and then let it steep for another 5 minutes.
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