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Chicken Chickpea Bake

Claire Eckhart

For Dinner ( Chicken )


Published on

5 minutes to prepare and 40 minutes to cook

Serves 4


Comfort Food!


8 chicken drumsticks
1 can chickpeas drained
Flour, S&P for coating
Olive oil
Brown onion diced
Garlic crushed (1 clove or to taste)
2 X tins diced tomatoes
1/2 tspn (big pinch) sugar
S&P to taste
1/2 cup (or just splosh it in like I do) chicken stock. (I used vegetable today coz it was open)
Feta cheese


Turn oven to 180c

Put some flour in a bowl, on a plate....add S&P
Lightly coat the drumsticks in the flour
Heat a little olive oil in a non stick pan (big enough for all 8 drumsticks) and cook chicken for 5-6 mins (turning) till lightly golden coloured.
Remove chicken to a roasting pan (or similar) lined with baking paper, throw in the drained chickpeas.
Heat a little more olive oil in the same pan, add the onion and garlic. Cook until soft and translucent (about 5 mins)
Add the tomatoes, S&P, stock and sugar. Bring to a simmer and let it all go for about 10 mins until the sauce is thickened slightly (don't forget to taste for your seasoning)
Tip the sauce over the chicken & chickpeas, cover with a piece of foil and place in the oven for 1/2 hr.

When time is up, remove foil, sprinkle over cheese and return to the oven for another 10 mins or so until the cheese is nice and melty.

Sprinkle your fresh parsley over the top. Serve with whatever side you like.


Try using different cheeses. I like Mersey Valley Garlic & Basil Pesto with this.

I served it with a cauliflower/sweet potatoe mash (low carb) and broccolini but it would be nice with rice, cous cous, regular mash or pasta.

Dress it up or down. Try adding things like olives or maybe pancetta.


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