Now, I usually like to take my time about cooking.... and love dishes that take a while to cook. I don't think it's because I have so much free time on my hands (I don't!!) but because I generally end up in trouble if I have to think about my timings too much ;) So I prefer slow cook meals where an extra half hour or so really doesn't make any difference!
Last night - inspired by a recipe I saw in a magazine, I decided to have a go at this speedy dinner - 20 minutes from getting through the door to sitting down!
- 400g chicken breast meat (I bought mine ready diced, thereby saving even more time!)
- 400g tin chickpeas
- 1 lemon
- 1 onion
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp tomato puree
- 250ml chicken stock
- 200g fine green beans, cut into quarters
- 250g spinach
- 2 tbsp olive oil
- Bread to serve
Use a pot big enough for all ingredients!
I started by halving and finely slicing the onion, then frying over a moderate heat for 5 minutes.
Turn up the heat and add the chicken and fry for another 3/4 minutes until golden.
Add the cumin and coriander and the zest from the lemon, and fry for another minute.
Add the stock, chickpeas and tomato puree, cover and simmer on a low heat for 3 minutes.
Add the green beans and simmer for another 2 minutes.
Add the spinach, recover and allow to wilt for 2 minutes.
Remove from the heat, stir, then add the juice from the lemon.
Serve with crusty bread to mop up the broth!
So what did I think of my speedy effort?? Well, it was very tasty, filling and healthy. And it was a nice change to have something different for a quick meal (my quick meals are usually pasta or beans on toast!).
But I do think the chickpeas would have tasted better if they had had longer in the stock! ;)