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  • 140g leftover roast chicken
  • 2 carrots
  • 2 onions
  • 75g quinoa
  • 50g chopped apricots
  • 410g tin chickpeas
  • 1tsp ras el hanout
  • 1 tsp oil
  • 1 clove garlic
  • 2 tins chopped tomatoes

    Method

    • step 1

      Fry onion and carrot in oil until soft, about 5 mins.
    • step 2

      Add garlic and ras el hanout. Stir.
    • step 3

      Add tomatoes and quinoa, and 500ml water. Simmer for 15 mins.
    • step 4

      Add chickpeas. Cook for 5 more mins.
    • step 5

      Add chicken and apricots. Cook for 10 more mins.
    • step 6

      Serve with cous cous
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