600 g chickpeas, frozen
2 tablespoon(s) paprika, smoked
1 tablespoon(s) thyme
1 tablespoon(s) oregano
1 teaspoon(s) garlic, ground
1 teaspoon(s) coriander, ground
5 tablespoon(s) olive oil
1 kilo chicken, thighs
zest, of 1 lemon
juice, of 1 lemon
1 leek
2 onions
coriander leaves, fresh, to serve


1.In a pot full of boiling water, add the chickpeas and boil for 30 minutes.
2.In a bowl, combine the paprika, thyme, oregano, garlic and coriander. Reserve 2 tablespoons of the mixture on the side.
3.In a separate bowl, add the salt, pepper, 2 tablespoons olive oil and the marinade.
4.Chop the chicken thighs in half and add them to the bowl with the marinade. Set them aside to marinate for 30 minutes.
5.Preheat oven to 180* C (350* F) Fan.
6.Drain the chickpeas and transfer to a separate bowl.
7.Add the reserved 2 spoonfuls of the marinade, lemon zest, lemon juice, salt, pepper and 2 tablespoons olive oil. Mix with a spoon.
8.Cut the leek into rounds and spread it onto a 25x32 cm ovenproof baking dish.
9.Thinly slice the onion and spread over the leeks.
10.Add 1 tablespoon olive oil, salt and pepper.
11.Spread the chickpeas and chicken over them.
12.Bake for 50-60 minutes.
13.Serve with fresh coriander leaves.

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