Harissa Chicken Stew with Spiced Flatbreads

£1.50 per portion

Flatbreads are quick to make and the perfect side to a saucy main.

Hands-on time 30min. Cooking time about 35min. Serves 4

FOR THE STEW 1tbsp vegetable oil

2 onions, finely sliced 2 garlic cloves, crushed 1tsp ground cumin 11/2tbsp harissa paste 300g chicken thigh fillets, cut into finger-sized strips 400g tin chopped tomatoes Finely grated zest and juice 1/2 lemon, keep separate 50g dried apricots, finely chopped

400g tin chickpeas, drained and rinsed Large handful coriander, roughly chopped

FOR THE FLATBREADS 250g self-raising flour, plus extra to dust

1tsp cumin seeds

150g natural yogurt

1 For the stew, heat the oil in a large, deep frying pan over low heat and fry the onion for 10min, until softened. Stir in the garlic, cumin, harissa and some seasoning. Cook for 1min, until aromatic.

2 Add the chicken and fry for 3min before adding the tomatoes, lemon zest, apricots and 200ml water. Turn up the heat, bring to the boil and simmer for 15min, until reduced.

3 Meanwhile, make the flatbreads. In a medium bowl, mix the flour, cumin seeds and 1/2tsp fine salt. Mix in the yogurt and 60ml water to make a soft, slightly sticky dough.

4 Tip on to a lightly floured surface and divide into 4. Pat each piece out into a rough oval, about 5mm thick. Heat a large griddle or separate frying pan over medium heat and fry the flatbreads (in batches if needed), for 2-3min per side, or until slightly puffed and golden. Wrap in a clean tea towel while you cook the remaining flatbreads, if needed.

5 Stir the chickpeas, lemon juice and most of the coriander into the stew and check seasoning. Garnish with remaining coriander and serve with the flatbreads.

PER SERVING 500cals, 31g protein, 8g fat (2g saturates), 71g carbs (16g total sugars), 11g fibre