Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Heat the oil in a saucepan over a medium heat, add the onion, pepper and garlic and cook gently for 5 minutes until softened. Stir in the tomato purée and ras el hanout, fry for a minute then increase the heat and add the tomatoes. Cook for a couple of minutes then pour in the chickpeas with a splash of water and cook for a further 5 minutes. Stir in the coriander and season to taste.
Tip the chickpea stew into a warmed serving bowl, spoon the yoghurt over the top and scatter over the almonds.