Couscous chickpeas

Ingredients

• 1 head of broccoli
• 250g mushrooms
• 200-300g baby tomatoes
• 500g chicken breast pieces
• 1 sliced onion
• 125g dried chickpeas (or beans)
• 2 Tbsp balsamic vinegar
• 2 tsp Worcestershire sauce
• Mixed herbs
• ½ tsp ground cloves
• Salt and pepper to taste
• Couscous

Instructions

1. If using dried chickpeas or beans, soak overnight or for 8 hours.
2. Bring them to the boil and then cook at a simmer for 60 minutes.
3. In the meantime, brown the chicken over high heat, then add the onions and allow to soften.
4. Add the mushrooms, spices, and seasoning to the pan and let the mushrooms soften.
5. Add the tomatoes, pre-steamed broccoli, beans, balsamic vinegar and Worcestershire sauce to the pan, cover and cook for 10 minutes.
6. Serve with couscous or your grain of choice.

Serves 4-6.