Ingredients - Serves 6
300g Bold Bean Co Queen Chick Peas
600g Passata
4 Tomatoes
1/2 Courgette
3 Medium clove Garlic
2x Medium Red Peppers 1 Small Onions
250g Merchant Gourmet Simply Cooked Puy Lentils
100ml (prepared per instructions) Knorr Stock Cubes Chicken
400g Chicken Thighs
3x Teaspoon Paprika
½x Teaspoon Ground Ginger
1 Teaspoon Mustard Seeds
3x Teaspoon Ground Cumin
1 Teaspoon Ground Turmeric
Method
Finely chop all veg and set aside. In an oven proof pan with a lid (if you don’t have this then use any pan but transfer to an oven proof casserole dish for the oven part!) fry off the chicken thighs in a splash of olive oil for 5 minutes then add all the veg. Cook for around 8 minutes then add in all the spices and mix well. Now add the lentils and drained chickpeas, mix well. Lastly pour in the passata and stock. Gentley bring to the boil then pop in the oven to cook nice and slowly for 1 hour 30 mins at 160*. You can serve this with bread or rice. Feel free to add some optional coriander once ready!
Nutritional information
Approximate calories per serving: 282
C 24g
F 9g
P 22g
Fibre 8g
Comments