I normally cook potatoes with my roast chicken. There is something just so comforting about the combination of roast chicken and roast potatoes. But I’m trying to lay off the heavy carbs at the moment {it would be nice to lose the last kilo or two of baby weight – but I’m in no hurry whilst breast-feeding}.
Chickpeas are a great alternative to fill you up instead of cooking rice, pasta or potatoes…and what’s even better is that you can cook them all in the one dish!
But please remember that as soon as you stuff a bird you need to cook it for longer as the air cannot circulate through the cavity.
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| These crushed chickpeas have been topped with some pomegranate and some spring onion – you don’t need this but it makes it look pretty and tasty a little be fancy! |
1 free-range chicken
1 can of chickpeas
1 lemon
1 head of garlic
3 tablespoons of olive oil
1 tablespoon of sumac
salt and pepper
Preheat your oven to 180 degrees.
Slice your head of garlic in half and place on the bottom of the roasting dish. Wash and drain the chickpeas before pouring into the cavity of the chicken along with the lemon {which will need to be cut in half}.
Roast for 1 hour and 40 minutes or until the liquid from the thigh runs clear.
Empty the chickpeas into a dish and mash roughly with a fork. Add the juice of the roasted lemon and the garlic to the mix, along with the remaining olive oil. Season with salt and pepper and you’re ready to serve.
