Show More Love For Legumes

Start thinking of beans as the ultimate meat substitute. They’re packed with protein, fibre and antioxidants and cheaper than most supermarket staples. Try spiking a salad with chickpeas,

making a curry with lentils or tossing pasta with white beans and fresh herbs. Beans take on

big flavours especially well, as you’ll see with this heavily spiced,

Indian-inspired stew. It’s great with some juicy chicken, or even

on its own with a side salad.

Chickpea Stew With Roasted Chicken

SERVES 4

• 1 TIN CHICKPEAS, DRAINED

• 500ML CHICKEN OR VEGETABLE

STOCK

• 4 TBSP OLIVE OIL

• 4 CHICKEN LEGS

• 2 SMALL AUBERGINES, CHOPPED

• 450G CHESTNUT MUSHROOMS

• 1 LARGE ONION, CHOPPED

• 1 CARROT, CHOPPED

• 2 GARLIC CLOVES, CRUSHED

• 1 TSP MINCED FRESH GINGER

• 1 TSP GROUND CORIANDER

• 1 TSP GROUND CUMIN

• 1 TIN CHOPPED TOMATOES

• 1 HANDFUL PARSELY,

CHOPPED

HOW TO MAKE IT

Heat the oven to 200°C. On the hob, gently simmer the chickpeas in a large pan with the chicken or vegetable stock and a little salt and pepper.

Put 3 tbsp olive oil in a heavy-based pan on a medium heat. Season the chicken legs and brown well on all sides for about 10 mins, then transfer to a small roasting tray and set aside.

Pour off all but 3 tbsp of the fat. Return the pan to a medium heat and add the abergines and mushrooms. Season with salt and pepper and cook until tender, 15 to 20 mins. Remove the veg from the pan with a slotted spoon and set aside.

Put the chicken in the oven.

Add 1 tbsp oil to the veg pan, on a medium heat, then add the onion and carrot. Cook, stirring occasionally, for about 10 mins until the vegetables are softened. Add the garlic, ginger, coriander, cumin and chopped tomatoes and cook for another 5 mins, before adding the mixture to the simmering chickpeas, along with the reserved aubergine and mushrooms.

When the chicken has been cooking for about 15 mins, check for doneness (the juices will run clear if you make a small cut in the meat near the bone), then rest it. Plate up the tender vegetables on a large, deep platter, then top with the chicken legs and drizzle with the roasting juices. Garnish with chopped parsley before serving.