Turmeric chicken and crispy chickpeas
35 MINUTES | SERVES 4 | EASY
chickpeas 400g tin, drained and rinsed
ground turmeric 1Ω tsp
smoked paprika 1Ω tsp
dried chilli flakes º tsp
skinless chicken breasts 600g, cut into bite-sized chunks olive oil 2 tbsp
shallots 2 long, thinly sliced
garlic 2 cloves, crushed
baby spinach 160g, torn
natural yogurt (0% fat) 200g
lemon juice 2 tsp, plus lemon wedges to serve
wholemeal pittas 4, toasted and split
1 Pat the chickpeas dry with a clean tea towel, then tip into a colander and set aside. Combine the turmeric, paprika and chilli flakes in a small bowl. Tip the chicken and spices into a large bowl with Ω tbsp of olive oil, season well, and toss until well coated.
2 Heat another Ω tbsp of oil in a large frying pan over a mediumhigh heat, and arrange the chicken pieces in a single layer. Cook for 3-4 minutes undisturbed, then turn and cook for 3-4 minutes more or until the chicken is deeply golden and cooked through. If you’re using a smaller frying pan, do this in batches. Remove to a plate using a slotted spoon, leaving any fat in the pan.
3 Add the chickpeas to the pan with the chicken fat, along with the shallots, garlic and remaining oil. Season. Cook for 8-10 minutes, stirring occasionally, until the chickpeas start to turn golden and crisp up. Add the spinach, tossing to combine, and cook for a further 2 minutes until the spinach has just wilted. Remove from the heat, return the chicken to the pan and toss.
4 Meanwhile, combine the yogurt with the lemon juice. Season well. Spread the yogurt over four plates, and top with the chicken and chickpea mix. Serve with the lemon wedges and pittas.
PER SERVING 565 kcals | fat 15.9G saturates 1.4G | carbs 44.7G | sugars 5.3G fibre 9.3G | protein 56.1G | salt 1.1G