A cosy, aromatic stew is the perfect way to use up roast chicken leftovers. Packed with chickpeas and finished with lemon, yoghurt, and warm flatbreads, it’s the ultimate comforting dinner.
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Serves
2
Red Onion
Ginger
Garlic
Ras el Hanout
Fennel Seed
Chickpea
Chicken Stock
Cavolo Nero
Third of a Leftover Roast Chicken
Lemon
Fresh Dill
Yoghurt
Flatbread
Extra Virgin Olive Oil
Fine Sea Salt
Black Pepper
Serves
2
Red Onion
Ginger
Garlic
Ras el Hanout
Fennel Seed
Chickpea
Chicken Stock
Cavolo Nero
Third of a Leftover Roast Chicken
Lemon
Fresh Dill
Yoghurt
Flatbread
Extra Virgin Olive Oil
Fine Sea Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the red onion, ginger and garlic cloves.
Step 2.
Preheat a large pan over a medium-high heat. Add a shot of olive oil and tip in the diced onion. Add a pinch of salt and cook for 5-6 mins before adding the spices, garlic and ginger. Cook for 3-4 mins before adding the chickpeas (and their liquid) and chicken stock. Bring to a boil and cook for 8-10 mins until thick and reduced a little. Roughly chop the cavolo nero and add to the stew, cooking for another 10-12 mins.
Step 3.
Shred the chicken into bite-sized pieces and stir through the soup. Add the zest and juice of the lemon and finish with chopped dill and a generous glug of olive oil. Serve with yoghurt, a sprinkle of ras el hanout and warm flatbreads.
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Notes (2)
C
Carlijn R.
a day ago
1 tsp unknown ingredient..? :)
F
Fionnuala S.
6 days ago
1 tsp of unknown ingredient?
Why not try...
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