Chicken and Chickpea Casserole

clock 20 minutes + 50 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 500 g chicken thigh fillets, halved
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 red chilli, chopped
  • 1 piece fresh ginger 1cm , peeled, finely chopped
  • 1 Tbsp ground cumin
  • 400 g can diced tomatoes
  • 400 g can chickpeas, drained and rinsed
  • 1 ¹/₂ cup chicken stock
  • 2 courgettes, chopped
  • 2 cups couscous
  • coriander leaves, to garnish
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  • 1. In a large saucepan, heat oil over high heat. Cook chicken for 4-5 minutes, turning, until well browned. Transfer to a plate.

  • 2. Reduce heat to medium. In the same pan, sauté onion, garlic, chilli, ginger and cumin for 3-4 minutes. Cook until onion is soft.

  • 3. Return chicken to pan and add tomatoes, chickpeas and stock. Bring to the boil. Reduce heat to low and simmer for 25 minutes.

  • 4. Add courgettes and stir through. Simmer for a further 10-15 minutes until chicken is cooked through.

  • 5. In the meantime, cook the couscous according to packet instructions.

  • 6. To serve, sprinkle coriander over the chicken and have with couscous on the side.

  • Tip: This recipe could also be made with chicken breasts, just slice in half horizontally and cut into 3–4cm strips.

By Food to Love

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