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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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.
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