Chicken and Chickpea Casserole
3 medium sized chicken breasts
1 medium red onion
1 large or 2 small carrots
200g canned chickpeas
200g sweet corn
300g passata (sieved tomatoes) or 400g tin of tomatoes
1/2 tablespoon bouillon or other stock
5 dashes of Tabasco sauce
1 teaspoon lemon juice
1. Preheat oven to 150Â°C.
2. Chop the onion into 8 sections and break the layers apart. Put them into an ovenproof casserole dish. Peal and cut the carrots into round slices about a quarter of an inch thick.
3. Cut the chicken breast into small cubes and put into the dish with the carrot and all the other ingredients.
4. Mix the ingredients together in the dish and then cover with foil. Place the dish in the oven and cook for 55 minutes then serve with yogurt.