Chicken Chickpea Lemon Casserole Recipes

CHICKEN, CHICKPEA & LEMON CASSEROLE

Chicken, chickpea & lemon casserole image

A low fat main meal that's both delicious and nutritious, and it freezes well

Provided by CJ Jackson

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 10

Ingredients

175g new potato , halved (Charlotte would work well)
1 medium onion , thinly sliced
2 slices lemon , chopped
2 garlic cloves , roughly chopped
1 tsp ground cumin
1 tsp ground cinnamon
450ml chicken stock
large skinless, boneless chicken thighs , trimmed of all fat and cut into cubes
½ x can chickpea
handful fresh coriander , chopped

Steps:

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.
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.

Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

LEMON-SPICED CHICKEN WITH CHICKPEAS

Lemon-Spiced Chicken With Chickpeas image

Another healthy looking recipe I have collected and intend to try. I am eating a lot of beans and pulses these days and another way to use chickpeas is never a bad thing. I collected this recipe from the February 2008 copy of the BBC Good Food Magazine. The recipe says that it is suitable for freezing.

Provided by Sarah_Jayne

Categories Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon sunflower oil
1 onion, halved and thinly sliced
4 boneless skinless chicken breasts, cut into chunks
1 cinnamon stick, broken in half
1 teaspoon ground cilantro
1 teaspoon ground cumin
1 lemon, juice and zest of
1 (15 ounce) can chickpeas, drained
7 fluid ounces chicken stock
8 ounces spinach

Steps:

Heat the oil in a large frying pan.
Fry the onion gently for five minutes.
Turn up the heat and add the chicken.
Fry for about 3 minutes until golden.
Stir in the spices and the lemon zest and fry for 1 more minute.
Tip in the chickpeas and stock.
Put the lid on and simmer for 5 minutes.
Season to taste and then tip in spinach and re-cover.
Leave the spinach to wilt for 2 minutes and then stir through.
Squeeze over the lemon juice just before serving.

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