Chicken with roots & chickpeas
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 50 mins
A star rating of 4.7 out of 5.42 ratingsRate
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A filling and healthy meal that's great for an easy supper
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Moroccan-style chickpea soup
A star rating of 4.6 out of 5.326 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 chicken
leg quarters
-
2 tbsp olive oil
-
4 carrots
cut into large chunks
-
3 parsnips
cut into large chunks
-
1 onion
cut into large chunks
-
1 tbsp Moroccan seasoning
-
440g can chickpea
rinsed and drained
-
400g can tomato
-
chopped coriander
optional
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Nutrition: per serving
- kcal590
- fat32g
- saturates8g
- carbs37g
- sugars0g
- fibre10g
- protein40g
- salt2.12g
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Method
-
step 1
Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.
-
step 2
When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.
Recipe from Good Food magazine, April 2006
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A star rating of 4.7 out of 5.42 ratings
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