Instructions

1. Put the potatoes in a lightly oiled baking tray, prick them with a fork and season with salt. Bake for 45-60 minutes at 180°C.
2. If you’re using raw chicken, season it with salt and pepper then grill or griddle-fry it until cooked through, then rest.
3. Finely chop the vegetables.
4. Heat a spoonful of olive oil in a pan and gently sauté the onions, garlic and celery for 5 minutes. Add red pepper and carrot, continue to cook for 5 minutes (under cover).
5. Mix the spices in a small bowl.
6. Add the spices and chopped tomatoes to the pan. Half fill the tomato tin with water, shake it around and pour into the pan. Season to taste then bring to the boil, cover and simmer gently for 15- 20 minutes, until tender.
7. Add the chopped coriander and, with a stick blender, whizz the sauce until smooth and thick.
8. Cut the chicken into bite-sized chunks.
9. Add the chicken and chickpeas to the tomato sauce, bring back to the simmer, then add the green leaves of you choice. Cook for 2-5 minutes (under cover) until the greens are done and the chicken has warmed through.
10. The potatoes should be ready by now.
11. Cut them in half and spoon some chicken & chickpea sauce over them.
12. Serve warm.