HOW OUR FOOD WORKS FOR YOU see page 86
CHICKEN WITH CRUSHED HARISSA CHICKPEAS
PREP 5 MINS COOK 15 MINS SERVES 2 (AS A MAIN)
1 tbsp olive oil
½ brown onion, chopped
1 capsicum, cut into thin strips
2 (125g each) skinless chicken breast fillets, trimmed of fat
2 tsp za’atar (see Cook’s tip)
Freshly ground black pepper
½ x 425g can no-added-salt chickpeas, drained and rinsed
1-2 tsp harissa paste
3 tbsp water
75g baby spinach leaves
¼ small bunch of flat-leaf parsley, finely chopped
Lemon wedges, to serve
1 Heat 3 tsp of the oil in a medium non-stick frying pan over medium heat. Add the onion and capsicum and cook, stirring occasionally, for 7 minutes or until the onion softens and is light golden.
Meanwhile, put the chicken between two sheets of baking paper and lightly bash until about 2cm thick. Combine the remaining oil and
