THE FITBUG RECIPE BOOK
Tomato Chicken and Chickpea casserole

Posted 02 February 2010

Nutrition Benefit

Ingredients

• 2 red peppers cut into strips
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp turmeric
• 1 medium onion, thinly sliced
• 2 skinless chicken breasts, diced
• 2 tbsp sundried tomato paste
• 1 can chopped tomatoes
• 2 fresh tomatoes, chopped
• black pepper
• 1 tin of chickpeas, drained and rinsed
• ground black pepper
• Handful fresh parsley chopped (optional)




How to:

• 1. Heat the oil in a large pan and gently fry the onion and garlic until soft.
• 2. Add the turmeric, diced chicken and cook until browned. Add the peppers and continue to cook for 2-3 minutes.
• 3. Add the sundried tomato puree, tomatoes and chickpeas and stir well. Bring to a simmer, reduce the heat and cook for around 20 minutes, until the sauce is thickened and the chicken cooked through.
• 4. Season with black pepper, scatter over fresh herbs and serve with brown rice and steamed green vegetables.


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