CHICKEN, CHICKPEA & SWEET POTATO STEW
Healthy Eating for Pregnancy
by Amanda Grant
This is delicious served in big bowls with chunks of fresh bread for mopping up the juices. If you do not have time to make your own stock, use the best vegetable bouillon powder you can buy. You could always roast a large chicken for supper one night and keep some of the meat to make this stew the next day.
Chicken is a very good source of protein, minerals, and essential B vitamins, all of which assist with growth and development. Chickpeas are a very good source of protein and soluble fiber, giving the body energy. Sweet potatoes are an excellent source of betacarotene, which strengthens the immune system.
• 1 small organic chicken
• 5 cloves garlic
• 4 tbsp extra-virgin olive oil
• sea salt and freshly ground black pepper
• 1/2 onion,
• 1 celery stalk
• 1 bay leaf
• a few peppercorns
• 4 leeks, trimmed and sliced
• 1 tbsp sage leaves
• 2 tbsp lemon juice
• 2 sweet potatoes, peeled and chopped into small pieces
• 1 1/2 cups canned chickpeas, drained
• olive oil, handful of fresh Parmesan cheese shavings, and crusty bread, to serve
1. Preheat the oven to 350°F. Put the chicken in a roasting pan, add the garlic cloves, drizzle with two tablespoons of the oil, and season well. Roast for 20 minutes a pound plus an extra 10 minutes.
2. Carve the chicken meat, put the chicken carcass (without any skin) into a saucepan. Cover with cold water (approximately four cups), add half an onion and a stalk of celery, a bay leaf and a few peppercorns, and bring to a boil. Simmer for 20 minutes and strain.
3. Heat the remaining oil in a saucepan, add the leeks, and saute for five minutes. Add the soft roasted garlic, sage, lemon juice. chicken stock, sweet potato, and chickpeas, simmer for 10 minutes. Add enough chicken for four, and cook for another five minutes or when all of the vegetables are cooked.
4. Serve with olive oil and Parmesan shavings on top and crusty bread for dipping.