We’ve used canned chickpeas here, but you can use dried.

Remember to soak them overnight in lots of water.

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Serves 4-5

Ingredients

1 can chickpeas, rinsed and drained
2 cups stock
4 tbsp olive oil
1.2 kg chicken thighs, cut into pieces
2 onions, diced
1 leek, washed and sliced
2 carrots, diced
8 cloves garlic, crushed
1 red capsicum, diced
2 tins crushed tomatoes
1 bottle passata
1 tbsp dried oregano
1 tsp sugar
¼ bunch basil, reserve some for garnishing
1 tsp chilli flakes
Salt & pepper to season

Method

Drain and rinse chickpeas.

Heat olive oil in a large pan over medium heat, add the chicken and cook until brown.

Add the vegetables and cook, stirring, for 5 to 8 mins or until softened.

Add chickpeas, tomatoes, puree, stock, oregano, basil, and chilli flakes. Stir to combine.

Simmer for about 30 – 35 mins or until the chickpeas are tender. Season to taste.

Divide between bowls and top with basil.