Chicken with roots & chickpeas

30-60 minutes 4 servings 600 kcal or less carrot carrots chicken chickpea chickpeas chook easy fast mains midweek morrocan over an hour parsnip parsnips tomato tomatoes

N/A

Source

Ingredients

4 chicken leg quarters

2 tbsp olive oil

4 carrots , cut into large chunks

3 parsnips , cut into large chunks

1 onion , cut into large chunks

1 tbsp Moroccan seasoning

440g can chickpea , rinsed and drained

400g can tomato

chopped coriander , optional

Method

Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.

When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.