oven dish with chicken, chickpea and red peppers casserole

Chicken, Chickpea and Red Pepper Casserole

An economical, easy and filling casserole. Serve on it's own with mash, rice and a fresh green vegetable. 
Course Dinner,
Cuisine British
Keyword casserole, midweek meal
Skill Level Easy
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 556kcal
Author Jacqueline Bellefontaine


  • 6 chicken thighs skinned and boned
  • 1 – 2 tbsp olive oil
  • 1 large onion sliced
  • 2 cloves garlic chopped
  • 300 g carrots thinly sliced
  • 2 red pepper seeded and sliced
  • 1 tbsp paprika
  • 400 g can chopped tomatoes with herbs
  • 150 ml chicken stock
  • 400 g can chick peas
  • salt and freshly ground black pepper


  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Cut the chicken thighs into bite-size pieces and prepare the remaining ingredients as described in the ingredients list
  • Heat 1 tbsp of the oil in a non-stick frying pan and cook the onion over a low heat for about 5 minutes until softened and just beginning to colour. Add the garlic and cook for a minute or two then using a draining spoon transfer to an ovenproof casserole.
  • Brown the chicken on all sides in one or two batches adding a little more oil if required. Transfer to the casserole.
  • Sprinkle the paprika into the pan and stir then stir in the tomatoes, stock and chick peas. Season with salt and pepper. Bring to the boil.
  • Pile the peppers on top of the chicken, then pour over the hot tomato and chickpea mixture. Cover with a lid. Cook in the centre of the oven for 45 minutes.
  • Enjoy!


Freeze: for up to 2 months.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)


Calories: 556kcal | Carbohydrates: 33g | Protein: 36g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 167mg | Sodium: 661mg | Potassium: 1163mg | Fiber: 9g | Sugar: 10g | Vitamin A: 15495IU | Vitamin C: 92.2mg | Calcium: 121mg | Iron: 4.3mg