Chicken, chorizo and chickpeas

It's all here: protein, pulses and - thanks to the chorizo - a heap of flavour.

Ingredients

2 Tbsp	Olive oil
4	Chicken legs (Main)
100 g	Chorizo sausages, thickly sliced
1	Onion, finely chopped
2 cloves	Garlic, finely chopped
½ tsp	Cumin seeds
½ tsp	Smoked paprika
400 g	Chopped tomatoes
½ cup	Chicken stock
400 g	Chickpeas, rinsed and drained

Directions

1. Heat the oven to 180C
2. Heat 1 Tbsp of the olive oil in a large frying pan over a medium-high heat and brown the chicken legs on both sides.
3. Transfer to an oven-proof casserole dish. Brown the chorizo slices on both sides and add to the chicken.
4. Lower the heat, add the remaining olive oil, onion and garlic and cook gently until the onion is soft, about 5 minutes.
5. Stir in the cumin seeds and smoked paprika and cook for 30 seconds.
6. Pour in the tomatoes and stock and add the chickpeas. Bring to the boil, then pour over the chicken and chorizo sausage.
7. Cover and place in the pre-heated oven for 40 minutes or until the chicken legs are cooked.
8. Serve with plenty of rice to soak up all the sauce and a store-bought yoghurt and cucumber dip. Add a few torn mint leaves for extra flavour.

Cook's tips

• If you are handy with sharp kitchen scissors or a knife, use a whole chicken and cut into 6 pieces.
• This dish can be cooked in the frying pan on top of the stove. Keep frying pan covered and cook at a very gentle simmer.
• As capsicums become more plentiful, core, deseed and slice one red capsicum and add in with the tomatoes for extra sweetness.