Chicken and chickpea stew

Ingredients

• 2 spoonfuls of Colavita extra virgin olive oil
• Darinne chickpeas
• Bella Rosa passata in tetrapack
• Bella Rosa chopped tomatoes
• Abido 7 spices mix
• 1 onion
• 2 garlic cloves
• Paprika powder
• Garlic powder
• 4 cups of chicken broth
• Boneless chicken thighs
• 1 ½ lemon

Ready in

40 minutes

Directions

1. Heat up the olive oil in a medium-sized pan. Season the chicken thighs with garlic powder, paprika powder, salt and Abido 7 spices mix. Add the chicken to the well heated olive oil and sear for about 10 minutes (5 minutes on each side).
2. Add the finely diced onion, sliced garlic cloves, a pinch of paprika powder, ½ teaspoon 7 Spices mix and a spoonful of passata. Cook for further 7 minutes.
3. Add the chicken broth and the chopped tomatoes and leave to simmer for 20 minutes, until the chicken becomes tender.
4. Remove the chicken from the pan and add the chickpeas to the sauce. Cook for about 5 minutes.
5. Slice the chicken thighs and add them back into the pan, with the chickpeas.
6. For serving, add a few drops of lemon juice.