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PLANT BASED CHICKEN AND CHICKPEAS

Updated: May 5



INGREDIENTS:

  • 250g MEET Plant Chicken Tenders (available in the frozen section of Coles)

  • 20g unsalted plant based butter

  • 1 brown onion, thinly sliced

  • 2 cloves garlic, finely chopped

  • 3 cups salt-reduced chicken stock

  • 840g chickpeas, drained, rinsed

  • 3/4 cup sundried tomato halves, coarsely chopped

  • 1/2 tsp dried Italian herbs

  • 1 pinch dried chilli flakes, to taste

  • 1 cup plant based sour cream

  • 30g plant based parmesan, finely grated

  • 1 lemon, zested

  • 1/4 bunch basil, leaves picked

  • Bread of your choosing, to serve (we chose pana di casa)


METHOD:

  1. Heat butter in a large frying pan over medium heat. Add onion. Reduce heat to low. Cook, stirring often, for 5 minutes or until soft and light golden. Add garlic and simmer until fragrant.

  2. Increase heat to medium - high heat and add MEET Plant Chicken Tenders to the onions and garlic. Cook until golden then remove tenders and put aside.

  3. Add stock, chickpeas, tomato, herbs and chilli to the onion and garlic mix. Stir to combine. Bring the heat down and simmer for 8 minutes or until reduced slightly. 

  4. Add the tenders back to the pan to heat through once more.

  5. Remove from heat. Stir in plant based sour cream until well combined. Season with pepper. 

  6. Serve in bowls topped with plant based parmesan, lemon zest and basil. Serve with bread.

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