My favourite thing about Autumn is comfort food. Having the house warm and full of the smell of stew, makes the dark evenings a little less worse! I usually make it during the day and let it simmer on a really low heat so it is ready to serve come dinner time.
Serves 4 Costs 93p a serving
4 chicken breasts, cut into chunks
1 tin chopped tomatoes
1 400g tin chickpeas, drained
2 carrots, peeled and sliced
1 onion, finely sliced
1tsp garlic powder
125ml chicken stock
2tbsp tomato purée
- On a low heat, lightly fry the chicken until it starts to turn white. Add the carrots and onion, fry for a further 5-10 minutes.
- Pour in the chicken stock, chickpeas, chopped tomatoes, tomato purée, garlic powder and garlic powder. Stir and simmer for 1 hour on a low heat.