Poultry
Braised Chicken with Pumpkin and Chickpeas
This traditional Tunisian dish of pumpkin and chickpeas gets an extra boost from juicy chicken breasts. Everything simmers in a tomato sauce with harissa, ginger and cinnamon, making a fragrant, gently spicy dinner. If you don't have harissa, just add a little chilli when frying the onion. Fresh coriander is stirred in before serving.
Prep: 15 min
Cook: 40 min
Servings: 6
Energy: 458 kcal per serving
Method
01.
Peel the pumpkin, remove the seeds (they are delicious roasted with salt) and the fibrous bits, and cut it into bite-sized pieces. Heat the oil in a large frying pan or pot and fry the onion until gol…
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