Creamy Chickpeas & Chicken (HC)
Ingredients
- 1 chicken breast
- 1½ tsp olive oil
- Pinch of black pepper, to taste
- ½ leek, sliced
- ½ courgette, sliced into chunks
- 1 tsp garlic powder
- 1 tsp mixed herbs
- 6 tbsp chickpeas (drained and rinsed if from a tin)
- 4 tbsp frozen peas
- ½ low-salt vegetable or chicken stock cube
- 50ml water
- 1 tsp soy sauce
- 50ml cream
- 30g parmesan, grated
Instructions
Brush the chicken fillet with a little olive oil and season with black pepper (feel free to add any extra flavours or seasonings you love). Grill, pan-fry or bake for 15–20 minutes, or until fully cooked through.
Heat 1 tsp of olive oil in a non-stick frying pan over medium heat. Add the leek and courgette and sauté for around 5 minutes until softened.
Stir in the garlic powder, mixed herbs and black pepper. Cook for another 1–2 minutes.
Add the chickpeas, peas, stock cube, water and soy sauce. Bring to a gentle boil, then reduce the heat and simmer for a few minutes until the vegetables are tender and most of the liquid has evaporated.
Turn down the heat and stir in the cream and most of the parmesan (reserve a little for serving). Mix gently until the sauce is creamy and well combined. Taste and adjust seasoning if needed.
Spoon the creamy chickpeas into a bowl or plate, slice the cooked chicken and place on top.
Dust with the remaining parmesan and serve immediately.