Paprika Chicken with Spanish-Style Chickpeas Recipe | olivemagazine

Ingredients

• 4 skinless chicken breasts butterflied and flattened to 1cm thick
• ½ lemon juiced, plus wedges to serve
• 3 tsp smoked paprika
• 2 tbsp olive oil
• 1 onion finely chopped
• 1 large carrot finely chopped
• 2 celery sticks finely chopped
• 1 large courgette coarsely grated
• 3 peppers sliced
• 2 tbsp tomato purée
• 2 garlic cloves crushed
• 2 tsp honey
• 2 tsp sherry vinegar
• 2 rosemary sprigs
• 2 x 400g tins of chickpeas drained
• 2 x 400g tins of chopped tomatoes
• 50g pitted olives
• few handfuls of spinach
• handful of parsley to serve
• crusty bread to serve