Chicken and chickpea casserole

Ingredients

• 4 cloves garlic, finely chopped
• ¾ teaspoon salt
• ¼ cup of fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground pepper
• 1 kg chicken breast ( cut into 3cm cubes)
• 1 teaspoon of olive oil
• 1 large onion
• 1 can chopped tomato
• 2x 410g chickpeas
• ¼ fresh coriander

Directions

1. Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms.
2. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
3. Heat oil in a large cast-iron pan over medium-high heat. Add onions and cook until golden brown, 6 to 8 minutes.
4. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally until opaque on the outside, about 4 minutes.
5. Add chopped tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt.
6. Reduce heat to medium and cook until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled coriander.
7. Serves 4-6 people