Chicken, chickpea and pepper sauté
24 min
Use up that leftover chicken in this simple, protein-rich sauté. It is best served with warm crusty bread and a bowl of plain low-fat yoghurt with snipped fresh chives stirred in.
Jan Cutler
1 person made this
Ingredients
Serves: 4
- 2 tbsp olive oil
- 1 large sliced onion
- 1 tbsp grated fresh root ginger
- 1 chopped garlic clove
- 1 each sliced red, green and yellow peppers
- 200g diced cooked chicken
- 2 (400g) cans chickpeas
- 2 tbsp chopped fresh coriander leaves
- grated zest of 1 lemon
Method
Prep:15min ›
Cook:9min ›
Ready in:24min
- Heat 2 tbsp olive oil in a large pan. Add 1 large sliced onion, 1 tbsp grated fresh root ginger and 1 chopped garlic clove, and cook for 3 minutes. Add 1 each sliced red,green and yellow peppers and cook for a further 3 minutes. Stir in about 200g diced cooked chicken and 2 (400g) cans chickpeas, drained and rinsed. Season and cook gently for 2-3 minutes or until thoroughly heated. Add 2 tbsp chopped fresh coriander leaves and the grated zest of 1 lemon.
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