Leftover chicken and chickpea stew
When you have leftover grilled or roasted chicken, you can make wonderful stews and pies with them. This leftover chicken and chickpea stew is an easy, healthy and hearty dish. Add some chilli flakes for a spiced version. Serve it with rice, couscous, boiled potatoes, pasta or just crusty bread. It is the perfect dish for a midweek family meal.
Ingredients
Method
- Cut some leftover roast or grilled chicken into bite sized chunks. You’ll need about 2 cups.
- Thinly slice the onion and garlic. Peel and chop the carrot and sweet potato.
- Heat a little oil in a saucepan and gently sauté the onion and celery for 5 minutes, then add the garlic and spices including some chilli flakes if used.
- After a minute of stirring, add the tomato purée and stir again for a few seconds.
- Add the chopped carrot, sweet potato and tinned tomatoes. Using the tin, add enough water to the pan to cover everything well. Add the stock cube and bay leaf.
- Bring to the boil and cook for 20 minutes or until you a get a thick sauce.
- Add the chopped kale and cook for 5 minutes.
- Drain the chickpeas, then add to the stew together with the chicken pieces.
- Cook for another 3- 5 minutes to warm through.
- Serve with chopped parsley or coriander leaves.