Chicken & Chickpea Casserole


  • 1kg chicken pieces
  • 2 tablespoons plain flour
  • 2 tablespoon olive oil
  • 2 x 400g cans chopped tomatoes
  • 4 cloves garlic, crushed
  • 1 teaspoon mixed herbs
  • 1 cup chicken stock
  • 1 x 400g can chickpeas, washed and drained
  • Wholemeal bread to serve


Preheat oven to 150°C. Place flour in a large bowl toss in chicken to coat. Heat oil in large frying pan, fry chicken pieces each side until browned. Transfer chicken to large oven proof dish. Place the frying pan over medium heat add garlic, herbs, tomatoes and stock and heat through. Pour tomato mixture over the chicken. Cover and bake in oven for 1 hour, add the chickpeas to the dish and bake for another 15 minutes. Serve with wholemeal crusty bread. Serves 4-6.