Imbakbaka-Style Chicken, Macaroni and Chickpea One-Pot
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Ingredients
- 500 g chicken thigh fillets, diced
- 1 onion, finely chopped
- 4 garlic cloves
- 3 tbsp tomato puree
- 400 g chickpeas, drained and rinsed
- 250 g macaroni pasta
- 700 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 557 kcal
- Protein
- 41 g
- Carbohydrate
- 65.4 g
- of which sugars
- 6.2 g
- Fat
- 12.8 g
- of which saturates
- 2.5 g
- Fibre
- 8.9 g
- Salt
- 1.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion for 6 minutes until soft, then add the garlic and tomato puree and cook for 1 minute.
- 2
Add the chicken and cook for 4-5 minutes, stirring, until sealed on all sides.
- 3
Pour in the chicken stock, cover and simmer for 12 minutes, until the chicken is cooked through with no pink remaining.
- 4
Stir in the chickpeas and macaroni pasta and simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender.
- 5
Check the seasoning and serve hot.
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