Recipes

Recipes in association with the British Heart Foundation

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You will need...

Ingredients serves 4-6

  • 2 skinless chicken fillets

  • 2 brown onions

  • 1.5ltr low salt chicken stock

  • 3 cloves of garlic peeled

  • Pepper, thyme & bay leaf

  • 1 tsp ground cumin

  • 200g chickpeas, tinned

  • 200g carrots, washed

  • 200g courgette, washed

  • Chopped fresh herbs of your choice

Method

  1. Slice the onions with the dark green cone.
  2. Put the onions, garlic, thyme, bay leaf, chicken stock, cumin and chicken fillets in a saucepan. Bring to the boil and cook for about 20 minutes over low heat.
  3. Remove the chicken fillets and cut into pieces.
  4. Grate the carrots with the orange cone.
  5. Grate the courgette with the red cone.
  6. Add the carrots, courgette and chickpeas to the broth along with the chicken and cook for 4 to 5 minutes over low heat. Season with pepper and serve hot with herbs of your choice.
PER 100g
PER PORTION
  • Kcal
  • 119
  • 6%
  • sugars
  • 3.2g
  • 4%
  • fat
  • 1.6g
  • 2%
  • sat fat
  • 0.3g
  • 2%
  • salt
  • 0.0g
  • 0%
% = adult GDA (Guideline Daily Amounts)