Spicy Chickpea Salad with Paprika Chicken
Sarah Butler
Sarah Butler
Recipe - Killiney - Rushe
Spicy Chickpea Salad with Paprika Chicken
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
Chicken fillets cut into thin pieces (3/4 per breast)
5 tbsp Olive oil
4 Garlic cloves minced
3tbsp Paprika
2tbsp Oregano
2 tbsp Cayenne chilli pepper
50g Butter
1 400g Tin cooked chickpeas rinsed and drained
1 tbsp Tomato puree
Handful of baby spinach
Wedge of lemon
Handful of pine nut
Directions
Ingredients
- Chicken fillets cut into thin pieces (3/4 per breast)
- 5 tbsp Olive oil
- 4 Garlic cloves, minced
- 3 tbsp Paprika
- 2 tbsp Oregano
- 2 tbsp Cayenne chili pepper
- 50g Butter
- 1 400g Tin cooked chickpeas, rinsed and drained
- 1 tbsp Tomato puree
- Handful of baby spinach
- Wedge of lemon
- Handful of pine nuts
- Salt and pepper
Method
- Marinate the chicken pieces in 3 tbsp olive oil, three minced garlic cloves, 2 tbsp paprika, 2 tbsp oregano, 2 tbsp cayenne chili pepper, salt, and pepper for one hour.
- Melt 25g butter in a pan on a medium to high heat and add the chicken pieces. Cook until golden on both sides and set aside once fully cooked.
- The pan should have residue from cooking the chicken and spice; leave it in the pan.
- Add the remaining 25g butter to the same pan on medium heat; once melted, add the chickpeas.
- Add in the tomato puree and the remaining 1 tbsp paprika.
- Fry for 5-7 minutes until golden and crispy.
- Add the spinach, one minced garlic clove, a squeeze of lemon, and the pine nuts.
- Cook for 1 minute.
- Season with salt and pepper.
- Serve the chickpea salad with the chicken and mixed leaves.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Fresh Irish Chicken Fillets (500 g)
€5.99€11.98/kg
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
SuperValu Loose Garlic (1 Piece)
€0.69
Funky Soul Paprika (39 g)
€0.89€22.82/kg
Funky Soul Oregano (11 g)
€0.79€71.82/kg
Funky Soul Cayenne Pepper (39 g)
€0.89€22.82/kg
SuperValu Irish Creamery Butter (227 g)
€2.39€10.53/kg
SuperValu Chickpeas (400 g)
€0.43€1.08/kg
Giaguaro Tomato Puree In Cans (140 g)
€0.65€4.64/kg
SuperValu Baby Spinach (200 g)
€1.44€7.20/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Pine Nuts (200 g)
€4.99€24.95/kg
Recipe
Ingredients
- Chicken fillets cut into thin pieces (3/4 per breast)
- 5 tbsp Olive oil
- 4 Garlic cloves, minced
- 3 tbsp Paprika
- 2 tbsp Oregano
- 2 tbsp Cayenne chili pepper
- 50g Butter
- 1 400g Tin cooked chickpeas, rinsed and drained
- 1 tbsp Tomato puree
- Handful of baby spinach
- Wedge of lemon
- Handful of pine nuts
- Salt and pepper
Method
- Marinate the chicken pieces in 3 tbsp olive oil, three minced garlic cloves, 2 tbsp paprika, 2 tbsp oregano, 2 tbsp cayenne chili pepper, salt, and pepper for one hour.
- Melt 25g butter in a pan on a medium to high heat and add the chicken pieces. Cook until golden on both sides and set aside once fully cooked.
- The pan should have residue from cooking the chicken and spice; leave it in the pan.
- Add the remaining 25g butter to the same pan on medium heat; once melted, add the chickpeas.
- Add in the tomato puree and the remaining 1 tbsp paprika.
- Fry for 5-7 minutes until golden and crispy.
- Add the spinach, one minced garlic clove, a squeeze of lemon, and the pine nuts.
- Cook for 1 minute.
- Season with salt and pepper.
- Serve the chickpea salad with the chicken and mixed leaves.