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Ingredients

• 2 tbsp oil
• 6 boneless chicken thighs - chopped into small pieces
• 2 chorizo sausages (I used med-lg) - cut length ways and then sliced into half rounds
• 1 can 415gm chickpeas - drained and rinsed
• 1 can 400gm chopped tomatoes
• 2 cloves garlic - finely chopped
• 2-3 bay leaves - I used dried
• 1 onion - roughly diced
• 1 carrot - roughly diced
• 1 celery Stalk - roughly diced
• 250ml vege stock
• 250ml chicken stock
• 1/2 - 1 tsp chilli seasoning
• 1/2 tsp ground cumin
• Handful fresh chopped Italian parsley
• Half a handful of fresh thyme
• 1/2 lemon squeezed over to taste

Description

My Favourite Flavours, Textures And Cooking Method And So Quick And Easy By Cooking Meat In One Pan And Vege In The Other Then Combining The Two. Alternatively , For More Tender Veges And To Develop Flavours Further, Saute And Brown Everything In The One

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