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  • 350 g Tegel boneless chicken thigh fillets, diced
  • 1 onion, sliced
  • 1 tsp minced red chilli
  • 1 red capsicum, deseeded and diced
  • 2 tsp minced ginger
  • 2 courgettes, diced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 420 g can Wattie's Condensed Creamy Pumpkin Soup
  • 300 g Wattie's Chickpeas in Springwater, well drained

  • To Accompany
  • 1 cup couscous
  • 1 large fresh tomato, diced
  • 1 Tbsp freshly chopped coriander or mint


1. Heat a dash of oil in a deep non-stick frying pan and quickly brown the diced chicken, turning frequently. This is best done in 2 batches. Remove from pan and set aside.

2. In remaining oil gently cook the onion, capsicum, chilli and ginger until tender. Stir in courgettes, ground coriander and cumin, cook for 1-2 minutes. Add Wattie’s Condensed Creamy Pumpkin Soup with a can of water, Wattie's Chickpeas in Springwater and browned chicken, stir to combine. Simmer gently for 15 minutes or until the chicken is thoroughly cooked, season with pepper.

3. Put couscous in a bowl, pour over 1 cup boiling water, mix and stand until all the water has been absorbed, fluff with a fork. Place a small mound of couscous in the centre of 4 bowls, ladle over Moroccan spiced pumpkin. Garnish with tomato and coriander and serve with a green salad.

Rate and Review

7 Ratings Moroccan Spiced Pumpkin Chicken with Chickpeas

Reviews (7)

Barbara's Review | Rating

So easy and delicious!

maria's Review | Rating

Very nice!

charmaine's Review | Rating

this is perfect for winter to add to my slow cooker so when my family gets home from schooland work it is ready and waiting for them and they all love it.

Cathie's Review | Rating

My family think I am suddenly a wonderful cook. Everyone enjoyed this dish especially me as it was so easy to make ready. Thank you. Cathie

Pam's Review | Rating

Very easy and yummy flavours.

Sue's Rating
amy's Review | Rating

Fantasy and easy. A winner.