Chicken with pumpkin & chickpeas

• pumpkin↗500g g

  with skin on and seeds in

• olive oil↗4 tbsp tbsp
• large onion↗1

  sliced

• ground ginger↗½ tsp tsp
• ground cinnamon↗½ tsp tsp
• chicken↗4 boneless and skinless

  breasts, each cut into three pieces widthways

• can whole peeled tomato400g g

  chopped

• sugar↗1-2 tsp tsp
• harissa↗2-3 tsp tsp

  2-3 tsp

• can chickpea↗400g g

  drained and rinsed

• chopped coriander3 tbsp tbsp

Step-by-step instructions

1. 1

   Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.

2. 2

   Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.