Chicken with Harissa Chickpeas
Chicken with Harissa Chickpeas



  • 2 tbsp oil
  • 1 chopped onion
  • 1 red and 1 yellow capsicum, sliced
  • 4 chicken breasts
  • 1 tbsp za’atar
  • 400g tin of chickpeas, drained
  • 1.5 tbsp harissa paste
  • 150g spinach leaves
  • ½ bunch of parsley, chopped
  • Lemon wedges, to serve
  • Fry the onions and capsicums in 1 tbsp oil for about 7 mins to soften. Meanwhile, place the chicken between 2 sheets of baking paper, and bash them until 2cm thick. Mix the remaining oil and za’atar, and rub all over the chicken. Season well, then grill under a high heat for 4 mins on each side, or until golden and cooked through.
  • Heat the chickpeas in a pan with 2 tbsp of water and the harissa for 5 mins, then mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water, stir in the capsicum and onion and parsley, and then mix into the chickpea mash. Serve with the sliced grilled chicken, and a lemon wedge for squeezing. Delicious!
10 mins
4 serving

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