Storecupboard tuna bean salad
Use up some of those storecupboard leftovers in this delicious salad
Chicken, chickpea & lemon casserole
- Preparation and cooking time
- Total time
- Ready in 35-40 minutes
- Easy
- Serves 2
Skip to ingredients
- 175g new potatohalved (Charlotte would work well)
- 1 medium onionthinly sliced
- 2 slices lemonchopped
- 2 garlic clovesroughly chopped
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 450ml chicken stock
- large skinless, boneless chicken thighstrimmed of all fat and cut into cubes
- ½ x can chickpea
- handful fresh corianderchopped
Nutrition: per serving
- kcal310
- fat6g
- saturates1g
- carbs32g
- sugars0g
- fibre4g
- protein34g
- salt1.4glow
Method
step 1
Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
step 2
Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.
