Smoky chicken with chick peas: stretching the chicken rations

We had a lazy kind of day today. Up late, big breakfast, a drive for tea and cakes to my parents and then home for tea. What better for a tasty and frugal dinner than this warming smoky chicken with chick peas.

I had a couple of sad looking chicken breasts in the freezer. Not really enough for dinner, so I decided to stretch them with chick peas.  You could use ordinary paprika, but I think the smoked variety added a lovely depth of flavour. I chucked in a bit of cooked spinach too as it needed using up but it isn’t essential.

Smoky chicken with chick peas

1 large onion, chopped
2 cloves of garlic, crushed, with a little salt
2 chicken breasts, cubed
1tsp cumin
1tsp smoked paprika
1tsp turmeric
400g can chick peas
400g can chopped tomatoes
Chicken stock cube
2tbsp lemon juice
Salt and pepper to taste
Oil

Method

Heat the oil and sweat the onion and garlic for a few minutes, then add the chicken and spices and fry gently for about 10 minutes. Dissolve the chicken stock in a quarter of a pint of boiling water and add to the pan with the tomatoes. Add the lemon juice and bring to the boil, then tip the chick peas in and add salt and pepper to taste. Cook gently for another 10 minutes to make sure the chicken is cooked through. Serve with rice and bread. This smoky chicken with chick peas serves 4.