Chickpea and Garlic Chicken Estofado
with spinach and ciabatta
This recipe combines the subtle flavours of chickpeas and spinach with the power of garlic prawns, providing a contrast you won't soon forget. This dish is not only tasty and traditional, but can also be cooked in less than half an hour, giving you more time to savour every bite.
Tags:
Calorie Smart
•Family Friendly
•Quick
Allergens:
Mustard
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Paprika
(Contains: Mustard)
2 sachet(s)
Vegetable Stock
1 pack(s)
Chickpeas
60 grams
Baby Spinach
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 unit(s)
Onion
1 unit(s)
Carrot
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
1 tin(s)
Tomato Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2456 kJ
Energy (kcal)587 kcal
Fat9.2 g
of which saturates1.9 g
Carbohydrate62.6 g
of which sugars15.2 g
Dietary Fiber14.5 g
Protein51.3 g
Cholesterol0 mg
Salt4.69 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pan with Lid
Cooking Steps
1
- Preheat your oven (for the ciabattas) to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Peel the garlic. Grate half, leaving the other half whole (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into 1cm chunks.
- Drain and rinse the chickpeas in a sieve.
TIP: To avoid turning on your oven toast the bread in the toaster instead.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and carrot and fry, stirring occasionally, 2-3 mins.
- Add the paprika and grated garlic and fry for 1 min more.
NOTE: Swapping to diced chicken? Add to the hot pan, season as instructed and fry until browned, 6-8 mins, before adding the veg.
3
- Add the prawns, chickpeas, stock, half a sachet of Italian herbs (per 2P), tomato paste and 200ml water (per 2P).
- Cover and cook until the prawns are cooked, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
4
- Once cooked, stir through the spinach and allow to wilt.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and sugar.
5
- Meanwhile, halve the ciabattas lengthways.
- Pop into the oven, cut-side up, to warm through, 2-3 mins.
- Once toasted, rub the garlic clove over the cut sides of the crispy bread.
6
- Divide the Spanish chickpea and prawn stew between bowls.
- Serve the warm ciabatta alongside for dipping.
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