Spanish smoky chicken and chickpea stew
Chicken thighs and chickpeas in a smoked paprika and tomato sauce with peppers. Rustic and warming.
- Time1 hr
- LevelEasy
- Costabout £1.98 a head
Ingredients
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Method
- 1
Heat the oil in a large casserole. Brown the chicken for 4 minutes each side. Lift out.
8 min - 2
Add the onion and peppers and cook for 8 minutes until soft.
8 min - 3
Stir in the garlic, paprika and cumin for 1 minute.
- 4
Add the tomatoes, water, salt and chickpeas. Return the chicken, cover and simmer for 30 minutes.
30 min - 5
Stir in the kale and cook for 5 minutes until tender.
5 min - 6
Finish with the lemon juice and serve in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.