Chicken with pumpkin & chickpeas

400 kcal or less 6 servings chicken chickpeas healthy mains over an hour pumpkin tunisian

N/A

Source

Ingredients

500g pumpkin , 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 tomato , chopped

1-2 tsp sugar

2-3 tsp harissa

400g can chickpea , drained and rinsed

3 tbsp chopped coriander

Method

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.

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.