About this recipe: Aromatic cumin, coriander and cinnamon give these chicken breasts a Middle Eastern flavour, and including chickpeas further enhances the ethnic theme. Courgettes and sugarsnap peas add colour and all the benefits of fresh vegetables.
Believing chickpeas to be powerful aphrodisiacs, the Romans fed them to their stallions to improve their performance. Although this reputation seems to have been forgotten now, chickpeas do contribute good amounts of soluble fibre as well as useful amounts of iron, folate, vitamin E and manganese to the diet.
Very tasty and easy to make, I didn't use sugarsnaps or chick peas, but instead added a tin of drained butter beans at the end, it was delicious! I might serve with rice next time and even try it with pork, chorizo or beef (although not truly Moroccan!) but the sauce was so delicious it would lend itself to many other adaptations, many thanks for posting this! - 06 Feb 2013
Excellent dish, bags of flavour, simple to do and very filling - 15 Sep 2012