Paprika chicken with hummus (chickpea jam)

Name: Paprika chicken with hummus (chickpea jam)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 red onions; 2 red peppers; 2 green chillies; 4 Chicken filet (approx. 150 g each); 4 TABLESPOONS Olive oil; 1/2 TEASPOON ground cumin; 1 TEASPOON Salt; 1/2 TEASPOON Pepper; 1 TEASPOON dried oregano; 1 Garlic clove; 1 can(s) (850 ml) Chickpeas; 150 ml Vegetable broth; 2 TABLESPOONS Tahin

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 red onions
2 red peppers
2 green chillies
4 Chicken filet (approx. 150 g each)
4 TABLESPOONS Olive oil
1/2 TEASPOON ground cumin
1 TEASPOON Salt
1/2 TEASPOON Pepper
1 TEASPOON dried oregano
1 Garlic clove
1 can(s) (850 ml) Chickpeas
150 ml Vegetable broth
2 TABLESPOONS Tahin

Directions

1
Onions peel, halve and in rings cut. Clean and wash the peppers and cut them into approx. 1.5 cm wide strips. Wash, clean and cut the chillies into rings. Wash the meat, dab dry. Cut the fillets in three. Mix oil, cumin, salt, pepper, oregano and chili. Marinate prepared vegetables and meat with it and put it in a cool place for about 30 minutes.
2
Peel garlic for the hummus. Drain the chickpeas in a sieve. Puree broth, garlic and chick peas with a blender. Stir in tahini and season with salt and pepper. Fry meat and vegetables in 2 portions for approx. 10 minutes while turning. Arrange on plates with hummus
3
Waiting time approx. 20 minutes