This post is a departure from the norm whereby I write about our most recent meal.

A few weeks ago I promised my members of the Facebook Group a series of recipes and dishes using chickpeas.  

Why chickpeas? Firstly, it is not that many years ago I started using them compared to most of my favourite ingredients. Secondly, I think like me, many people have a limited experience with them and how to use them creatively in our kitchen. Sure, you have probably ate them unconsciously, prepared in a restaurant or as favourite product from the supermarket.

Chickpeas are really high in protein whilst presenting other health benefits (see https://www.bbcgoodfood.com/health/health-benefits-chickpeas).

Currently we are in the second short heatwave of the year, and if you thought it is barbecue weather, then think again. It is dangerously too hot to sit out near a 250C fire pit. Similarly it is not fun to be working in a hot kitchen.

The first dish I present is one of my originals and requires the least amount of preparation and certainly no blast from hot ovens when checking cooking. The other bonus of heatwave dining is the acceptable temperature of the food is much lower meaning you don’t have the manic dash to serve “before it gets cold”.

This dish then is roasted chicken in a rich tomato based sauce. A light summer casserole of sorts. Quite similar to an eastern tagine or a Spanish stew. As I said it is eaten not straight from the oven.

The sauce

As you know I am not a fan of ‘jar sauces’. Purely I like to know what is in the sauce and I don’t wish to risk the effects of hidden sugars and other nasties.

You will need 

• A can of plum tomatoes – whole or chopped.
• A generous handful of fresh coriander – include the stalks
• 3-5 cloves of garlic – this one is really dependent upon your love/hate of garlic
• 1-2tbsp cooking Olive oil – if the label says frying yep that’s the stuff
• Salt & Black pepper to taste.

Place the coriander in a blender and pulse to break it down. Then add the tomatoes and garlic and blitz. Sample the sauce. It will need salt for sure. Continue blitzing having seasoned and finally add the oil. Job done.

For the stew

• 2 large (butcher sourced) chicken breasts cut along the width (1/2 inch thick)
• Red & Green peppers cored and deseeded, thinly sliced
• A small red onion thinly sliced
• A medium sweet potato thinly sliced along the width (almost sweet potato crisps)
• A can of chickpeas including the liquid. (I never throw the water away as its pack full of flavour and can be used in other dishes)
• 2 tbsp Smoked Paprika (gives a barbecue tang)

In roasting tin I layered my ingredients thus, onion, peppers, chickpeas, & sweet potato. Next I poured over my sauce before arranging the chicken and dusting with the paprika.

Baked at 200C for 45 minutes; as my oven switches itself off after the time elapsed, I was in no rush to check and a little residual cooking took place.

I was fortunate the day before to be gifted some stunning Gower salad potatoes from a good friend’s garden so I decided that 3 each was sufficient accompanied by broccoli, carrot batons and garden peas.

One advantage of eating food at lower temperature is the ability to notice the flavours. This was a light supper in a heatwave and yet it was basically a casserole.

… to be continued