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Chicken with pumpkin & chickpeas

An adaptation of a Tunisian dish, this recipe is fragrantly spiced and ready in a little over an hour

  • Ready in just over an hour
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 256
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 1
  • Protein 27
  • Fat 10
  • Fibre 3.4
  • Salt 0.45

Nutrition per serving

  • Calories 256
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 1
  • Protein 27
  • Fat 10
  • Fibre 3.4
  • Salt 0.45

Ingredients

  • 500g pumpkins, with skin on and seeds in
  • 4 tbsp olive oil
  • 1 large onion, sliced
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 4 boneless and skinless chicken breasts, each cut into three pieces widthways
  • 400g can whole peeled tomatoes, chopped
  • 1-2 tsp sugar
  • 2-3 tsp harissa
  • 400g can chickpeas, drained and rinsed
  • 3 tbsp chopped coriander

Method

  1. Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.

  2. Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.

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