Ingredients

• 2 tbsp olive oil
• ½ onion
• peeled
• finely chopped
• 2 garlic cloves
• peeled
• finely chopped
• 1 chicken breast
• skin removed
• chopped
• 2 tbsp tomato purée
• 150ml/5fl oz chicken stock
• 6 cherry tomatoes
• cut in half
• 85g/3oz tinned chickpeas
• drained
• 2 tbsp garlic-and-herb cream cheese
• to serve

Directions

• Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 4-5 minutes
• or until softened
• stirring occasionally.
• Add the chopped chicken to the pan and fry for 4-5 minutes
• or until golden-brown
• stirring occasionally. Add the tomato purée and chicken stock and heat until simmering.
• Stir in the tomatoes and chickpeas and continue to simmer for 2-3 minutes.
• To serve
• spoon the chicken and sauce onto a plate and crumble over the garlic-and-herb cream cheese.