Herb-salted chicken and chickpea casserole

Herb-salted chicken and chickpea casserole

4.4 14 ratings

Prep. 40 min

Total 1 h 10 min

6 portions

Ingredients

Crumb

manchego cheese cut into pieces (3 cm)
40 g
sourdough bread day old
80 g
hazelnuts, without skin roasted
60 g

Herb salt

fresh thyme leaves only
10 sprigs
fresh oregano leaves only
3 sprigs
flaked salt
3 tsp
garlic clove
1

Casserole

garlic clove
1
olive oil plus 1 tbsp extra for frying
30 g
bacon cut into pieces (1 cm)
120 g
dried bay leaves
2
red capsicum deseeded and cut into strips
200 g
water
300 g
Chicken stock paste (see Tips)
½ tsp
sherry vinegar
20 g
chicken thigh fillet
6
canned chickpeas (approx. 250 g after draining)
400 g
fresh green beans trimmed
150 g

Difficulty

easy

Nutrition per 1 portions

Sodium 1766.5 mg

Protein 38 g

Calories 1810.5 kJ / 431 kcal

Fat 22.8 g

Fibre 6.4 g

Saturated Fat 5.6 g

Carbohydrates 15.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Spice-rubbed chicken with maple glaze

25min

Lamb spezzatino

1u. 45min

Chicken cacciatore

50min

Meatballs with tomato sauce

40min

Sumac beef with olive and parsley smashed potatoes

2u. 30min

Chicken, chorizo and chickpea stew

35min

Southern-style pork and bean casserole

40min

Eggplant rotolo

1u. 40min

Turkey patties

30min

Soutzoukakia ("little sausages") with rice

1u.

Turkey burgers with caramelised onion and capsicum

30min

Beef and pepper ragu

2u. 15min