Lemon-Spiced Chicken With Chickpeas

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Total Time
5 mins
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.

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  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.