2 tbsp harissa paste (we used Belazu Rose Harissa)
1 tbsp clear honey
2 medium courgettes, thickly sliced
400g can chickpeas, drained and rinsed
Season the chicken breasts all over
with the cumin and lots of ground black
pepper. Heat the oil in a large non-stick
frying pan and cook the chicken with
the onion for 4 mins. Turn the chicken
over and cook for a further 3 mins.
Stir the onions around the chicken
regularly as they cook.
Tip the tomatoes and 250ml water
into the pan and stir in the harissa,
honey, courgettes and chickpeas.
Bring to a gentle simmer and cook
for 15 mins until the chicken is tender
and the sauce has thickened slightly.