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High protein

Chicken and chickpea stew with red pepper and basmati rice

A pantry-friendly chicken and chickpea stew with tomato, red pepper and basmati rice.

  • Servings: 2
  • Total: 32 min
  • 583 kcal · 42 g protein
Chicken, chickpea and tomato stew with rice

Cooked chickpeas and crushed tomatoes make a quick, filling sauce while the rice cooks alongside.

Ingredients

Servings: 2

  • 300 g cooked chickpeas
  • 200 g chicken breast fillet
  • 80 g dried basmati rice
  • 200 g red pepper
  • 100 g yellow onion
  • 400 g crushed tomatoes
  • 10 g garlic
  • 10 g rapeseed oil
  • 2 g salt

Instructions

  1. 1

    Cook the rice according to the packet instructions.

  2. 2

    Dice the pepper and onion and finely chop the garlic.

  3. 3

    Cut the chicken into pieces and brown it in the oil in a saucepan. Add the onion and pepper and cook for 5 minutes. Add the garlic for the final minute.

  4. 4

    Add chickpeas, crushed tomatoes and salt and simmer for 12 minutes. Serve with the rice.

Good to know

  • Rinse canned chickpeas well before weighing them.

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