Instructions

1. Heat half of the olive oil over low heat in a large casserole dish. Add the chicken pieces and gently brown them on each side.
2. Meanwhile, peel and thinly slice the onion & garlic. Chop the carrot and red pepper.
3. Transfer the chicken to a plate.
4. Add the remaining oil to the pan, then gently sauté the onion for 5 minutes, then add the garlic, carrot and pepper pieces. Sautee for another 3 minutes.
5. Add the spices, stir for 30 seconds, then add the chipotle paste. Stir for a few seconds, then pour in the tinned tomatoes. Add some water and the chicken stock cube, to cover the veggies well.
6. Put the chicken pieces back an coat them well with the sauce.
7. Cover the pan and simmer for about 35 minutes.
8. Add the drained chickpeas and the greens, then cook for another 10 minutes.
9. Serve with the coriander leaves scattered on top and a dollop of soured cream, if dairy is not an issue for you.