Ingredients

Instructions

Step 1:

  • Chop onions into cubes

    • Step 2:

  • Peel potatoes and cut each in half

    • Step 3:

  • Heat the oil in a large pan

    • Step 4:

  • Add the onions and fry until soft, stir regularly

    • Step 5:

  • Add the chicken and fry for 4 minutes, until white.

    • Step 6:

  • Next, add the potatoes and mix thoroughly

    • Step 7:

  • Chop the garlic into small cubes and add to the pan.

    • Step 8:

  • Add the tomato puree and stir the mixture thoroughly until the ingredients are covered in the tomato puree.

    • Step 9:

  • Measure out a quarter of a tsp of chilli powder and a tsp of tumeric powder and add to the pan. Again, mix everything in.

    • Step 10:

  • Add salt and pepper to taste.

    • Step 11:

  • Boil the kettle and add the boiled water so it covers two-thirds of the pan.

    • Step 12:

  • Cover and simmer until the chicken and potatoes are cooked thoroughly.

    • Step 13:

  • Step 14:

  • Once everything is cooked, add 3 handfuls of pasta to the pan. Make sure there isnt too much pasta in the pan or it will stick together.

    • Step 15:

  • Leaing the pan lid off, boil until pasta is cooked and the water should have started to reduce,

    • Step 16:

  • Add chickpeas and the basil/parsely and cook for a further 5 minutes.

    • Step 17:

  • Step 18:

  • Step 19:

  • Serve with fresh, warm baguette and a squeeze of lemon on each plate.

    • Step 20:

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