Couscous with chickpeas, chicken, and pumpkin

Ingredients

Scaled for your household (4 portions) · original serves 4

• Couscous250 g
• Cooked chickpeas400 g
• Butternut pumpkin300 g
• Chicken breast300 g
• Red onion1
• Garlic cloves2 clove
• Vegetable stock400 g
• Raisins50 g
• Toasted walnut kernels50 g
• Ground cumin1 tsp
• Ground cinnamon1 tsp
• Paprika1 tsp
• Ground coriander1 tsp
• Rosemary5 g
• Nutmegto taste
• Extra virgin olive oil15 g
• Saltto taste
• Black pepperto taste

Method

1. 1

   Warm the broth. Dice the cleaned pumpkin and cut chicken into approximately 2 cm pieces. Chop onion and garlic.

2. 2

   Heat oil in a wide pan. Add garlic and onion; soften for 3–4 minutes. Toast cumin, coriander, paprika, cinnamon and nutmeg for about 1 minute. Add chicken and brown for 5–7 minutes.

3. 3

   Add pumpkin, raisins, seasoning and walnuts. Cover and cook gently for 15–20 minutes, stirring occasionally, until pumpkin is tender and chicken cooked.

4. 4

   Pour boiling broth over couscous in a bowl. Cover for about 5 minutes until absorbed, then fluff. Combine with chicken mixture and drained chickpeas. Scatter with chopped rosemary and serve.