dinner
Chicken, Chickpea & Spinach Stew
A deeply satisfying all-in-one stew that reheats beautifully; chicken thighs stay juicy and the chickpeas absorb all the spiced broth.
10 min prep · 30 min cook · 40 min in total · serves 4
What you need
- 4 chicken thighs, bone-in
- 2 cans chickpeas, drained
- 400g spinach
- 1 can chopped tomatoes
- 1 onion, diced
- 3 garlic cloves
- 2 tsp ras el hanout, 1 tsp turmeric
- 300ml chicken stock
- Yogurt and flatbread to serve
What to do
- 1Brown chicken; set aside.
- 2Soften onion and garlic; add spices; cook 2 min.
- 3Return chicken with tomatoes and stock; simmer 20 min.
- 4Add chickpeas; simmer 8 min more.
- 5Stir in spinach; season.
- 6Serve with yogurt and flatbread.
