One-Pan Harissa Chicken with Chickpeas & Peppers

A spicy, smoky, one-pan wonder. Chicken thighs roasted with peppers, chickpeas, and a gentle harissa paste. Harissa varies in heat, so use a mild one or just a small amount if you're sensitive.

Ingredients (Serves 4):

• 4–6 chicken thighs, skin-on
• 2 tbsp rose harissa paste (or 1 tbsp regular harissa)
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 x 400g tin of chickpeas, rinsed and drained
• 2 tbsp olive oil
• Salt
• Yoghurt and fresh mint to serve

Method:

1. Toss the chicken, peppers, chickpeas, harissa, and oil together in a large roasting tin. Season.
2. Roast at 200°C (180°C fan) for 35–40 minutes until the chicken is cooked and the peppers are soft.
3. Serve with a dollop of yoghurt and a scattering of mint.

Why it's gut-friendly: Chickpeas are prebiotic. Peppers are rich in vitamin C. Harissa contains spices like cumin and caraway that aid digestion. Yoghurt cools and adds probiotics.