Chicken with Pumpkin & Chickpeas

4.75 (15)
⏱ 75 mins 🍽 Serves 6 🌶 african ✅ Easy 🏷 Main course

This fragrantly spiced main course is an adaptation of a Tunisian dish, combining chicken with pumpkin and chickpeas in a rich, tomato-based sauce. It is seasoned with ginger, cinnamon and harissa for a warm, aromatic flavour. The recipe serves six people and can be prepared in a little over an hour, making it a great option for a satisfying dinner.

Chicken with Pumpkin & Chickpeas

Ingredients

  • 500g pumpkin with skin on and seeds in
  • 4 tbsp olive oil
  • 1 large onion sliced
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 4 boneless and skinless chicken breasts, each cut into three pieces widthways
  • 400g can whole peeled tomato chopped
  • 1-2 tsp sugar
  • 2-3 tsp harissa
  • 400g can chickpea drained and rinsed
  • 3 tbsp chopped coriander

Method

  1. Peel the pumpkin, discarding the seeds and any fibrous parts, then cut the flesh into bite-sized pieces. In a large pan, heat the oil and fry the sliced onion for 10 minutes, stirring now and then, until it turns golden.
  2. Mix in the ground ginger, cinnamon and chicken pieces, cooking for 3-5 minutes and turning to lightly brown them on all sides.
  3. Add the chopped tomatoes, sugar and harissa, season well and stir everything together. Tip in the drained chickpeas, pumpkin pieces and 4-5 tbsp of water.
  4. Cover the pan and cook for 20-30 minutes, or until both the chicken and pumpkin are tender. The pumpkin will release liquid, but if the mixture seems too dry, add a little more water during cooking to create a juicy sauce.
  5. Stir through the chopped coriander just before you serve the dish.

Nutrition (per serving)

Calories256 kcal
Fat10 g
Saturates1 g
Carbs14 g
Sugars1 g
Fibre3 g
Protein27 g
Sodium180 mg

Recipe details

Skill levelEasy
CategoryMain course
Cuisineafrican
DietHealthy