Herb-salted chicken and chickpea casserole

Herb-salted chicken and chickpea casserole

4.4 14 ratings

Prep. 40 min

Total 1 h 10 min

6 portions

Ingredients

Crumb

manchego cheese cut into pieces (3 cm)
40 g
sourdough bread day old
80 g
hazelnuts, without skin roasted
60 g

Herb salt

fresh thyme leaves only
10 sprigs
fresh oregano leaves only
3 sprigs
flaked salt
3 tsp
garlic clove
1

Casserole

garlic clove
1
olive oil plus 1 tbsp extra for frying
30 g
bacon cut into pieces (1 cm)
120 g
dried bay leaves
2
red capsicum deseeded and cut into strips
200 g
water
300 g
Chicken stock paste (see Tips)
½ tsp
sherry vinegar
20 g
chicken thigh fillet
6
canned chickpeas (approx. 250 g after draining)
400 g
fresh green beans trimmed
150 g

Difficulty

easy

Nutrition per 1 portions

Sodium 1766.5 mg

Protein 38 g

Calories 1810.5 kJ / 431 kcal

Fat 22.8 g

Fibre 6.4 g

Saturated Fat 5.6 g

Carbohydrates 15.3 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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