Lemon-Spiced Chicken With Chickpeas

Total Time
Prep 5 mins
Cook 15 mins

Another healthy looking recipe I have collected and intend to try. I am eating a lot of beans and pulses these days and another way to use chickpeas is never a bad thing. I collected this recipe from the February 2008 copy of the BBC Good Food Magazine. The recipe says that it is suitable for freezing.

Ingredients Nutrition


  1. Heat the oil in a large frying pan.
  2. Fry the onion gently for five minutes.
  3. Turn up the heat and add the chicken.
  4. Fry for about 3 minutes until golden.
  5. Stir in the spices and the lemon zest and fry for 1 more minute.
  6. Tip in the chickpeas and stock.
  7. Put the lid on and simmer for 5 minutes.
  8. Season to taste and then tip in spinach and re-cover.
  9. Leave the spinach to wilt for 2 minutes and then stir through.
  10. Squeeze over the lemon juice just before serving.


Most Helpful

This dish was really tasty, and like cluich said, it is better the next day. I will probably use chix thighs in this recipe, I think it will enhance the flavors because I do think with the breasts it lacked a little. That's why the 4 stars.

scwheeler24 May 22, 2009

Okay, I was going to give this only three stars, because when I first cooked and ate it it was really quite bland. However, I threw the leftovers in the fridge and had some later, and it was very tasty! Next time, I think I'll marinate the cut-up chicken in the broth, spices, and the lemon zest before cooking. The flavor was there in leftovers. I just think it needs more time to permeate the dish. Thanks for posting, ER.

Cluich May 08, 2009

I really enjoyed this meal. The chicken, spinach and chickpeas are really great together. Next time I make this I may up the spices just a tad. Thanks English_Rose.

susie cooks February 14, 2009

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