Chickpeas-leek-vegetables with chicken

Name: Chickpeas-leek-vegetables with chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 600 g Chicken filet; 1 (approx. 200 g) large bunch of spring onions; 500 g Tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1-2 TEASPOONS Harissa (hot spice paste); 250 ml Vegetable broth; 4 Stem(s) Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
600 g Chicken filet
1 (approx. 200 g) large bunch of spring onions
500 g Tomatoes
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1-2 TEASPOONS Harissa (hot spice paste)
250 ml Vegetable broth
4 Stem(s) Parsley

Directions

1
Drain the chickpeas, rinse with cold water and drain. Wash the meat, dab dry and cut into strips. Clean and wash spring onions. Cut 1 spring onion into fine rings.
2
Cut the rest of the spring onions into large pieces. Wash the tomatoes, cut out the stalk and cut into large pieces.
3
Heat the oil in a large frying pan. Fry the meat for 3-4 minutes, turning it over. Season with salt and pepper. Add spring onions, chick peas and tomatoes and fry for 3-4 minutes. Season with salt, pepper and harissa.
4
Add stock and cook for about 5 minutes. Season to taste again.
5
Wash parsley, shake dry and chop finely. Add to the chicken vegetables. Arrange everything.