Trying to avoid having too many calories? This recipe brings you a hearty but healthy meal that is ideal as a light lunch or a starter.

Serves 4 
Preparation and Cooking time: Approx 45 minutes

Lamb Brand Chickpeas 200g

Lamb Brand Chilli Flakes ½ tsp

Lamb Brand Cinnamon Stick 1

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Olive Oil 2 tbsp

Chicken Thighs 500g, chopped

Onion 1 large, chopped

Garlic Cloves 2, crushed

Carrots 2 large, diced

Tomato Paste 1 tbsp

Chicken Stock 1 ltr

Fresh Endive Head 1, medium

Jalapeno Peppers for garnish

Soak chickpeas for a minimum of 5 hours or overnight, rinse and cook for at least 30 minutes or until softened. In a large pot, heat 1 tbsp of olive oil and add the chicken pieces and over high heat cook for 3 minutes or until chicken get brown. Remove from pan and set aside.

Heat the remaining 1 tbsp olive oil, add the chopped onion and cook for 2 minutes. Add the garlic and the diced carrots and cook for another 2 minutes. Now add the tomato paste, chilli flakes and ½ cup of the stock and cook for another 1 minute.

Return chicken to the pan and add the rest of the stock and the cinnamon stick. Bring to boil, reduce heat and simmer for 30 minutes.

Add the chickpeas and continue to cook for about 15 minutes until chickpeas heat through. Remove and discard the cinnamon stick; season with salt and pepper. Finally, add the head of endive and mix well until greens wilt.

Garnish with some chopped jalapeno peppers for taste.