CHICKEN WITH PUMPKIN & CHICKPEAS

Chicken with pumpkin & chickpeas image

An adaptation of a Tunisian dish, this recipe is fragrantly spiced and ready in a little over an hour

Provided by Claudia Roden

Time 1h15m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 3.4 grams fiber, Protein 27 grams protein, Sodium 0.45 milligram of sodium