date:Jun 23, 2014
batches, for 3 to 5 minutes each side or until browned. Transfer to a plate. Add onion and chickpeas to pan. Cook for 2 minutes. Add stock and juice. Bring to the boil.
3. Return chicken to pan. Reduce heat to medium. Simmer for 5 minutes or until chicken is cooked through and chickpeas are heated. Season with salt and pepper. Serve with rocket and lemon wedges.