Chicken and chickpea stew with roasted tomatoes.
2 tbsp olive oil
½ onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 chicken breast, skin removed, chopped
2 tbsp tomato purée
150ml/5fl oz chicken stock
6 cherry tomatoes, cut in half
85g/3oz tinned chickpeas, drained
2 tbsp garlic-and-herb cream cheese, to serve
Add the chopped chicken to the pan and fry for 4-5 minutes, or until golden-brown, stirring occasionally. Add the tomato purée and chicken stock and heat until simmering.
Stir in the tomatoes and chickpeas and continue to simmer for 2-3 minutes.
To serve, spoon the chicken and sauce onto a plate and crumble over the garlic-and-herb cream cheese.
Source: BBC FOODS