Chicken And Chickpea Casserole

• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs, halved
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 None long red chili pepper, chopped
• 1 piece (1/4 inch) ginger, peeled and finely chopped
• 2 tsp ground cumin
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 1/2 cups chicken stock
• 2 medium zucchini, chopped
• None None Cilantro, cooked couscous, to serve

1. Heat oil in large skillet on high heat. Cook chicken, in batches, 4-5 mins, turning, until well browned. Transfer to a plate.
2. Reduce heat to medium. Saute onion, garlic, chili pepper, ginger and cumin 3-4 mins, until onion is tender.
3. Return chicken to pan with tomatoes, chickpeas and stock. Bring to a boil. Reduce heat to low; simmer 25 mins.
4. Stir in zucchini. Simmer for a further 10 mins until chicken is cooked through. Sprinkle with cilantro and serve with couscous.

olive oil, chicken, onion, garlic, long red chili pepper, ginger, ground cumin, tomatoes, chickpeas, chicken stock, zucchini, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36162 (may not work)