Chicken Potato and Chickpea Ragout

Preparation: 10 minutes

Cooking: 20 minutes

Serves 4

500 g chicken breast fillets
2 tblspn olive oil

4 Royal Blue potatoes, peeled and chopped

2 brown onions, cut into wedges

2 cloves garlic, crushed

6 large ripe tomatoes, diced

300 g can chickpeas, drained

2 tblspn fresh thyme leaves

¼ cup fresh parsley, chopped

Salt and freshly ground black pepper
Pita bread to serve

Trim chicken of excess fat and cut into cubes approximately 4 cm in diameter. Heat half the oil in a large pan on medium heat. Cook chicken for 2 minutes or until light golden. Set aside. In the same pan, heat remaining oil and cook potatoes, onion and garlic for 5 minutes. Add tomatoes, cover and cook over medium heat until potatoes are almost tender. Add chicken, chickpeas, thyme and parsley. Cover and cook for 5 minutes or until the chicken is cooked through. Season with salt and pepper to taste. Serve with pita bread.