Lemon and herb chicken with chickpeas

Lemon and herb chicken breast strips with a spicy chickpea tomato sauce

Serves 2

Chicken:

Roughly 300g chicken strips

Chicken marinade:

Lemon juice from one lemon

1 tsp coriander

1 tsp parsley

1 tsp garlic powder

Tomato sauce:

200g cherry tomatoes

½ tsp cumin

1 tsp white wine vinegar

75ml red wine

1 tsp coarse black pepper

¼ tsp salt

½ tsp cayenne pepper

½ tsp paprika

125g drained chickpeas

100ml hot water

Method:

1. Add the marinade to the chicken and cover for at least two hours

2. Wash and chop your tomatoes in half, add all of the sauce ingredients (apart from the chickpeas) to a pot and leave to simmer on a low heat for 30 minutes.

3. Give the tomatoes a press to help them break down further and leave to keep cooking.

4. Pre-heat a small non-stick pan, and pour about a table spoon of olive oil in. A good coating will stop the garlic from burning.

5. Add your chicken and fry on a high heat for about a minute on each side, then lower the heat and cover your chicken to steam through for 10 minutes.

6. While the chicken cooks, add your chickpeas to the sauce. In 10 minutes, everything should be ready.

Serving suggestions:

Serve with brown rice for extra fibre, or even some couscous.