Chicken and Chicpea Caserole
Serves 4
Ingredients:
3 medium chicken breasts
1 medium red onion
1 large carrot
200g chickpeas
300g sieved tomatoes
1/2tbs bouillon/other stock
5 dashes of tabasco sauce
1 tsp lemon juice
pepper
Chop the onion into 8 sections 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.
Cut the chicken breast into small cubes and put into the dish with the carrot and all the other ingredients.
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°C/300°F/Gas Mark 4. Cook for 55 minutes then serve with yogurt.
| 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 |
| 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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