Serves 4
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To serve:

  1. Heat the oil in a large pan over a medium-high heat. Season the chicken and cook for 5-7 minutes until sealed on all sides but not cooked through. Remove to a plate and set aside.
  2. Add the red pepper to the pan and cook for 4-5 minutes until slightly charred but retaining a crunch. Remove to a plate and set aside.
  3. Turn the heat to low and add the chopped onion to the pan. Cook for 10 minutes until soft, then add the garlic and continue cooking for one minute longer.
  4. Add the paprika and flour and stir to combine. Stir in the tomato purée.
  5. Add 100ml of the chicken stock and whisk until blended, then whisk in the remaining stock. Stir in the tinned tomatoes.
  6. Return the chicken to the pan and add the chickpeas. Bring to a boil, then reduce the heat, cover with a lid and simmer for 20 minutes.
  7. Uncover the pan and stir in the red pepper strips and the sour cream. Remove from the heat immediately. Taste and season with salt and black pepper.
  8. Sprinkle with chopped fresh parsley and serve with rice, mashed potato or tagliatelle.

Nutrition Facts

Per Serving: 488kcals, 18.9g fat (6.3g saturated), 49g carbs, 12.1g sugars, 33.5g protein, 13g fibre, 0.432g sodium

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