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Chicken and chickpea roast
Chicken and chickpea roast
  • In a pot full of boiling water, add the chickpeas and boil for 30 minutes.
  • In a bowl, combine the paprika, thyme, oregano, garlic and coriander. Reserve 2 tablespoons of the mixture on the side.
  • In a separate bowl, add the salt, pepper, 2 tablespoons olive oil and the marinade.
  • Chop the chicken thighs in half and add them to the bowl with the marinade.  Set them aside to marinate for 30 minutes.
  • Preheat oven to 180* C (350* F) Fan.
  • Drain the chickpeas and transfer to a separate bowl.
  • Add the reserved 2 spoonfuls of the marinade, lemon zest, lemon juice, salt, pepper and 2 tablespoons olive oil. Mix with a spoon.
  • Cut the leek into rounds and spread it onto a 25x35 cm ovenproof baking dish.
  • Thinly slice the onion and spread over the leeks.
  • Add 1 tablespoon olive oil, salt and pepper.
  • Spread the chickpeas and chicken over them.
  • Bake for 50-60 minutes.
  • Serve with fresh coriander leaves.
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