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Mediterranean Chicken & Chickpea Stew

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Description

Mediterranean Chicken & Chickpea Stew – Vegetarian version in our ‘FuelFood Cookbook’ out Early Jan 2016

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Nutrition

Low Fat
Vegetarian

Ingredients

3 fillets of free range chicken diced
2 medium leeks
2 tablespoons extra virgin olive oil
1½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel seed
½ teaspoon Himalayan fine rock
Salt
⅛ teaspoon cayenne pepper
1 x 400g can of chopped tomatoes
1 x 400g can of chickpeas, rinsed and drained
12 Kalamata olives, pitted and chopped
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
180g millet
350mls of water
Cooked millet or basmati rice, to serve
80g feta cheese, broken into small pieces, to garnish
* Click any ingredient to check you have it

Directions

1
Trim the leeks, slit them in half lengthwise and rinse well under running water to remove any sand or grit. Coarsely chop the leeks.
2
Heat the oil in a large saucepan over a low to medium heat. Add the chicken, leeks, coriander, cumin, fennel seed, salt and cayenne pepper.
3
Cook, stirring often, for about 5 minutes, until the chicken is browned and the leeks are soft.
4
Place the millet in a pot and add 350mls of water. Set the millet to medium high heat and when it starts boiling turn the heat down to low and cover the pot.
5
After 10-15 minutes all the water should be absorbed and the millet will be cooked.
6
Add the tomatoes with their liquid, the chickpeas, olives and lemon zest and bring to a boil.
7
Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes, until the tomato sauce is very thick.
8
Remove from the heat and stir in the lemon juice.
9
Serve immediately over cooked millet, rice or with wholewheat bread and garnish with the feta cheese.
10
From TV3 http://www.tv3.ie/shows/sundayam/article/1.65.1451.1508/183556/Mediterranean-Chicken–Chickpea-Stew