Serves 6 – 8

1-2 pieces of chicken per person (Skin on) or

1 Tablespoon olive oil for frying (If you are using skinless chicken)

1 can chickpeas

1/2 cup samp

4 medium baby marrows sliced

1 small onion diced

1/4 teaspoon salt

2 cloves garlic minced

30 ml tomato sauce

1 can tomato and onion mix

1/2 teaspoon ground cumin

1/2 teaspoon cinnamon

3 cups chicken stock

Mint to garnish

Season chicken with salt and pepper. In a nonstick pan, heat the oil and brown your chicken pieces (gives the meat colour but isn’t necessary if you don’t want to).  Transfer chicken to a plate. In the same oil brown your onion and garlic. In your slow cooker place your samp beans first, then the chickpeas, then add tomato paste. Add tomato and onion mix, cumin and cinnamon, baby marrow, salt and pepper to taste. Add your chicken and pour your chicken stock over. Turn your slow cooker to high for 2 hours and then low for a minimum of 6 hours.

It is a lot of liquid but the samp beans will absorb most of it during cooking. Chickpeas are a high fibre low GI food, they are filling and keep your sugar levels even, this makes them perfect as part of a meal before a fast.