Moroccan Chicken & Chickpeas

Serves 4

Ingredients

1 tbsp olive oil
1-3 tsp Ras-El-Hanout spice
1 onion, chopped
2 carrots, sliced on angle & peeled
400g tin chopped tomatoes
2 chicken fillets, sliced thinly
300ml boiling water
400g tin chickpeas, drained & washed
Handful chopped coriander
Crusty Bread to serve


Sweat onion and carrot in a hot pan with oil until soft

Remove and place aside

Add chicken to pan and brown. Add Ras-El-Hanout spice and cook for further 2 mins

Return carrots and onions to pan and now add the remaining ingredients. Cook for 20 mins until chicken is cooked through.

Serve with some fresh crusty bread and enjoy!


**note**
My 2 year old was eating this meal so we only added 1 tsp of Ras-El-Hanout as it is quite hot. If you enjoy a hotter meal then add up to 3 tsp.