Paprika Chicken and Chickpeas

Ingredients (serves 2)
2 tbsp olive oil
2 cloves garlic, crushed
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
2 chicken breast fillets
1 tin chickpeas, drained
120g baby plum tomatoes

* heat the oven to 180C
* mix together the oil, garlic, paprika, cumin, salt and pepper
* put the chicken in an ovenproof dish and rub 1 tbsp of the oil over them
* put the chickpeas and tomatoes in a bowl, add the rest of the oil mixture and mix together
* pour the chickpeas and tomatoes all around the chicken and bake for 30-35 minutes, until the chicken is cooked through, but still moist

Nutritional info
Cal: 470, Fat: 11.9g, Carbs: 23.7g, Protein: 48.1g

Chickpea and Cauliflower Korma

Ingredients (serves 3)
1 tin chickpeas, drained
1/2 cauliflower, about 250g, cut into florets
1 onion, diced
1/2 red pepper, diced
4 mushrooms, cut into chunks
1/2 jar Korma paste
1/2 tin reduced fat coconut milk
1 tsp vegetable oil

* heat the oil in a pan and fry the onion and pepper for a few minutes until slightly browned
* Add the korma paste and chickpeas and stir well
* Add the coconut milk, cauliflower and mushroom and mix thoroughly
* cover and simmer for 20-30 minutes until the chickpeas and cauliflower are cooked.

Nutritional info:

Calories: 306, Fat: 18.5g, Carbs: 22.0g, Protein: 7.8g

Veggie Tagine

I'm sure this isn't remotely authentic, but it's easier to say tagine than 'vaguely Moroccan stew type thing'!

Ingredients (serves 4)
1 onion, chopped
4 carrots, peeled and chopped
1 clove garlic, crushed
1 tin chopped tomatoes
1 tin chickpeas
1/2 tin apricot halves
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp paprika
1/4 tsp lazy chilli
Salt and pepper to taste

* heat a little oil in a large pan and saute the onion, garlic and carrot for a couple of minutes
* add the tomatoes and spices and season to taste
* simmer for 25 minutes, then add the chickpeas and apricots and cook for another 10 minutes
* serve with couscous