Summary

Ingredients

• 0.5 can ½ chickpeas (240 g drained weight per whole )
• 0.5 ½ zucchini
• 100 g chicken, oranic
• lots sage, fresh
• 1 squirt lemon juice
• 1 pinch caraway seeds
• 1 dash oat cream (oat cream cuisine)
• 2 tablespoon olive oil
• Cayenne pepper
• salt

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Instructions

1. Chop a lot of fresh sage, squeeze half a lemon, lime is great too, I always use a little more of lime. Wash and chop the zucchini and chicken. Drain the chickpeas in the sieve and rinse off the starch.
2. Put the oil in the wok (or pan). If you like the zucchini nice and soft, like me, add the zucchini first and fry them alone at medium temperature for 5 minutes (if you like the zucchini crispy, put them in the wok together with the chicken). Then add the chicken, sage and caraway seeds. After a few minutes, the chicken will be done. Then add the chickpeas, a small splash of lemon juice (I`ll taste it again at the end), cayenne pepper and salt. Heat for a few minutes, then deglaze with a good dash of oat cream and season with salt, lemon juice and cayenne pepper.
3. Be careful with the lemon, the way from tasty to sour is quite short with this bowl and also depends on the amount used and the intensity of the sage.