North African Chicken, Chickpea and Tomato Skillet
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Plate
- Stove
- Toaster
Ingredients
- 1 tsp olive oil
- 3 chicken thighs, de-boned and skin-off and chopped in 3-4 cm pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can chickpeas, drained
- 2 tsp tandoori spice mix
- 1/2 chicken stock cube dissolved in 100 ml water
- 1 can chopped tomatoes
- 80g fresh spinach
- 2 slices ciabatta, toasted
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