Name: Spanish Chicken and Chickpea Stew with mushrooms, charred red pepper and roasted baby potatoes
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet(s) Ground Cumin; 1 unit(s) Bell Pepper; 500 grams Baby Potatoes; 1 pack(s) Chickpeas; 320 grams Irish Chicken Breast; 2 sachet(s) Paprika; 150 grams Mushrooms; 5 grams Parsley; ½ sachet(s) Ground Cinnamon; 2 unit(s) Garlic; 1 pack(s) Passata; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar; to taste Water

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Recipes

Mediterranean Recipes

Spanish Chicken and Chickpea Stew

with mushrooms, charred red pepper and roasted baby potatoes

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The combination of chicken and chickpeas in a rich tomato sauce gives this recipe a distinctly Iberian air. In Spain, this dish might be referred to as a Cocido, but here it's merely called delicious.

Tags:

Family Friendly

•Protein Rich

Allergens:

Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Ground Cumin

1 unit(s)

Bell Pepper

500 grams

Baby Potatoes

1 pack(s)

Chickpeas

320 grams

Irish Chicken Breast

2 sachet(s)

Paprika

(Contains: Mustard)

150 grams

Mushrooms

5 grams

Parsley

½ sachet(s)

Ground Cinnamon

2 unit(s)

Garlic

1 pack(s)

Passata

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values

Energy (kJ)2908 kJ

Energy (kcal)695 kcal

Fat9.1 g

of which saturates2.1 g

Carbohydrate87.1 g

of which sugars18.9 g

Dietary Fiber16.3 g

Protein57.7 g

Salt3.7 g

Potassium194.4 mg

Calcium7.2 mg

Iron0.4 mg

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

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9. Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, half the paprika, season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

Peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Quarter the mushrooms. Chop any larger pieces so all are evenly sized.
Roughly chop the parsley (stalks and all).

Place a large pan over high heat (no oil).

Once the pot is hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time—you want the pepper to pick up some nice colour.

Reduce the heat to a medium-high and add a good drizzle of oil to the pot. Once the oil is hot, add the chicken and mushrooms to the pot. Fry until golden brown on the outside and cooked through, 5-7 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic, cumin, remaining paprika, half the cinnamon (double for 4p) and fry for a minute. Then pop in the chickpeas, passata, 1/4 tsp salt and 1/2 tsp sugar (double both for 4p). Cover and simmer for 8-10 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add a splash of water if required.
Season to taste with salt, pepper and sugar.

Dish up the spanish stew topped wuth chopped parsley. Serve the roasted baby potatoes alongside.