Chicken & chickpea paprika stew

• Chicken thighs (bone-in)800g
• Chickpeas (400g tin)1
• Chopped tomatoes (400g tin)2
• Brown onions150g
• Mixed peppers (3 pack)1
• Smoked paprikastore cupboard5g
• Garlic (4 bulbs, approx 40 cloves)2
• Basmati rice300g

Plus salt and pepper. About £4.59 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks.

2. 2

   Brown the chicken in a large pan with a little oil for 5 minutes. Add 1 chopped onion, 1 sliced pepper and 2 crushed garlic cloves and cook for 5 minutes.

3. 3

   Stir in 1 tsp smoked paprika, then add 2 tins chopped tomatoes and 1 drained tin chickpeas. Simmer for 25 minutes, stirring now and then, until the chicken is cooked and the sauce is thick.

4. 4

   Meanwhile, cook 300g rice following the pack instructions. Season the stew and serve with the rice.