This is not particularly spicy-hot, but it's interestingly chewy and tasty and warming. The chicken and the roasted chickpeas and cauliflower give a lovely contrast with the soft, slippery, tomato-and-pepper sauce. Yum!
Extra Easy, all food free
Chicken - either diced breast, or thigh, as long as it's skinless/boneless, and well trimmed
Pepper - red, yellow, or orange, or all three
Can/carton of chopped tomatoes
1 chicken stock cube, or a spoonful of chicken bouillon concentrate
Cauliflower, in small florets
Canned chickpeas, drained and blotted dry
Ground cumin and coriander
To serve: cous cous or brown rice (I like the cous cous better, and it's quicker)
To start: put the broken up cauliflower and drained chickpeas in a large roasting tin, spray with low-fat cooking spray, and sprinkle liberally with the ground spices and salt. Turn to coat well and roast in the middle of the oven at 180 degrees, turning regularly, for about 40 minutes or so. It's going to catch and go chewy. It's all good! When it's done just turn off the oven and leave the pan in there til you're ready. Move it to the bottom though.
Meanwhile, in a pan, brown the chicken in low fat cooking spray, adding the chicken stock cube/bouillon, garlic, sliced onion and peppers, and turning gently. Let it cook slowly together until it's really melty and soft, and then add as much harissa as you want, and a carton of chopped tomatoes. Let that cook down gently together until it's bubbly and thick, and turn off the heat. Make up your cous cous in a large bowl, and while that's soaking turn the roasted chewy cauliflower and chickpeas into the tomato sauce. Serve them over the cous cous and enjoy!