Cook
30m
570g jarred chickpeas
The chickpeas we use
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cut the leeks in half lengthways, wash and then thinly slice into discs.
2 medium Leek
Step 2
Add the olive oil to a saucepan and cook the leeks on a low-medium heat for around 10 minutes. Season with salt and pepper.
2 tsp Olive oil
Step 3
Add the sliced garlic and herbs (removing the stems) and cook for a further few minutes.
2 cloves Garlic
2-3 sprigs Thyme
2-3 sprigs Rosemary
1/2 tsp Tarragon
Step 4
Pour in the chicken stock, allow to cook down for around 5-10 minutes at a gentle simmer.
200 ml Chicken stock
Step 5
Stir in the drained chickpeas. After a few minutes, mix in the creme fraiche and the grated parmesan.
1 x x 570g jar Chickpeas
65 g Creme fraiche light
20 g Parmesan
Step 6
Pan fry, air fry or roast your chicken breast until fully cooked, allow to rest for a few minutes, then slice & serve with the chickpeas.
2 medium Chicken breast
Step 7
Serve with leafy greens of your choice, we used Cavelo Nero.
For
2
M
I
2
medium
Leek
2
medium
Chicken breast, approx. 150g raw each
1 x
x 570g jar
Chickpeas, We used one large 570g jar of chickpeas by brand Bold Bean Co, alternatively use 1.5 standard 400g tins per 2 portions
2
cloves
Garlic, finely chopped
200
ml
Chicken stock
20
g
Parmesan, grated
65
g
Creme fraiche light
2
tsp
Olive oil
2-3
sprigs
Thyme
2-3
sprigs
Rosemary
1/2
tsp
Tarragon
Per Serving
Calories
528kcal
Fat
22g
Carbs
37g
Protein
50g
Fibre
15g
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M
Milda💐
2 months ago
That’s really delicious if you like chickpeas. However I would suggest 1/2 can of chickpeas and full 1 chicken breast for one portion, as in original recipe chickpeas become main dish and not the side dish.
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N
Nicole
2 months ago
Yes, totally agree. We've just had this and have quite a bit of chickpeas left. Loved the recipe though.
Like
Reply
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Rosa
2 months ago
Thanks for the feedback both of you! That's really helpful to know - I'm going to tweak the recipe slightly and bring down the amount of chickpeas. Rosa xx
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E
Emily B
4 months ago
Really really tasty, added a bit of lemon for an extra touch.
Like
Reply
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Rosa
4 months ago
So glad you loved this one!! A squeeze of lemon is a fab idea x
Like
Reply
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Cook
30m
570g jarred chickpeas
The chickpeas we use
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cut the leeks in half lengthways, wash and then thinly slice into discs.
2 medium Leek
Step 2
Add the olive oil to a saucepan and cook the leeks on a low-medium heat for around 10 minutes. Season with salt and pepper.
2 tsp Olive oil
Step 3
Add the sliced garlic and herbs (removing the stems) and cook for a further few minutes.
2 cloves Garlic
2-3 sprigs Thyme
2-3 sprigs Rosemary
1/2 tsp Tarragon
Step 4
Pour in the chicken stock, allow to cook down for around 5-10 minutes at a gentle simmer.
200 ml Chicken stock
Step 5
Stir in the drained chickpeas. After a few minutes, mix in the creme fraiche and the grated parmesan.
1 x x 570g jar Chickpeas
65 g Creme fraiche light
20 g Parmesan
Step 6
Pan fry, air fry or roast your chicken breast until fully cooked, allow to rest for a few minutes, then slice & serve with the chickpeas.
2 medium Chicken breast
Step 7
Serve with leafy greens of your choice, we used Cavelo Nero.
For
2
M
I
2
medium
Leek
2
medium
Chicken breast, approx. 150g raw each
1 x
x 570g jar
Chickpeas, We used one large 570g jar of chickpeas by brand Bold Bean Co, alternatively use 1.5 standard 400g tins per 2 portions
2
cloves
Garlic, finely chopped
200
ml
Chicken stock
20
g
Parmesan, grated
65
g
Creme fraiche light
2
tsp
Olive oil
2-3
sprigs
Thyme
2-3
sprigs
Rosemary
1/2
tsp
Tarragon
Per Serving
Calories
528kcal
Fat
22g
Carbs
37g
Protein
50g
Fibre
15g
Only visible to you
Made it?
Cancel
M
Milda💐
2 months ago
That’s really delicious if you like chickpeas. However I would suggest 1/2 can of chickpeas and full 1 chicken breast for one portion, as in original recipe chickpeas become main dish and not the side dish.
Like
Reply
Cancel
N
Nicole
2 months ago
Yes, totally agree. We've just had this and have quite a bit of chickpeas left. Loved the recipe though.
Like
Reply
Cancel
Rosa
2 months ago
Thanks for the feedback both of you! That's really helpful to know - I'm going to tweak the recipe slightly and bring down the amount of chickpeas. Rosa xx
Like
Reply
Cancel
E
Emily B
4 months ago
Really really tasty, added a bit of lemon for an extra touch.
Like
Reply
Cancel
Rosa
4 months ago
So glad you loved this one!! A squeeze of lemon is a fab idea x
Like
Reply
Cancel
