Oven-baked chicken breast and spicy chickpea stew

I rarely incorporate chickpeas in our meals.   Chickpeas to me has a religious association.  My aunt, whom I spent many summers with, is a God-fearing woman.  Temple prayer attendance is a must, at least twice to three times a week.  She would come home after every evening prayer bearing sweet rice and steamed/boiled chickpeas.  Good aul’ days.

For dinner last night, I cooked a big pot of chickpeas with paprika for a hint of spiciness and added grilled vegetables to the dish.   Served with a simple, oven-baked chicken breast. Or two.  🙂


  • Fry lite
  • 1 aubergine, chopped into chunks
  • 1 courgette, diced
  • 1 red pepper, cut into chunks
  • 1 brown onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 1 can of organic chickpeas (400g), drained and washed
  • 1 can of chopped tomatoes (400g)
  • 1 tsp paprika
  • 1/2 cup of water
  • 1 tbsp Marsala wine (optional)
  • 2 chicken breasts
  • salt and pepper to taste


  1. Pre-heat the oven at 180 degrees
  2. Line a baking tray with foil and spray with Fry Lite
  3. Place the chopped aubergine, courgette and pepper on the foil and bake for 15 minutes.  Once cooked remove from the oven and transfer to a bowl
  4. Heat a heavy-based pot on the stove
  5. Spray some Fry Lite and fry the onions with a pinch of salt for 2 minutes over medium heat
  6. Add the garlic and herbs.  Leave to cook for another minute
  7. Add the chickpeas and tomatoes to the pot, followed by the paprika and water
  8. Leave to cook for 20 minutes
  9. Add Marsala wine and the cooked vegetables (from step 3) to the pot and cook for another 5 minutes
  10. Season with salt and pepper
  11. Line a baking tray with foil and spray with Fry Lite
  12. Season the chicken breasts with salt and pepper
  13. Bake for 15 to 20 minutes depending on the size of the meat
  14. Once cooked, take the chicken out of the oven.  Leave to rest for a few minutes before slicing the meat diagonally into pieces
  15. Serve a good helping of chickpeas into a bowl and top with the chicken breast



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