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Export 14 ingredients for grocery delivery
Step 2
In a pot full of boiling water, add the chickpeas and boil for 30 minutes.
Step 3
In a bowl, combine the paprika, thyme, oregano, garlic and coriander. Reserve 2 tablespoons of the mixture on the side.
Step 4
In a separate bowl, add the salt, pepper, 2 tablespoons olive oil and the marinade.
Step 5
Chop the chicken thighs in half and add them to the bowl with the marinade. Set them aside to marinate for 30 minutes.
Step 6
Preheat oven to 180* C (350* F) Fan.
Step 7
Drain the chickpeas and transfer to a separate bowl.
Step 8
Add the reserved 2 spoonfuls of the marinade, lemon zest, lemon juice, salt, pepper and 2 tablespoons olive oil. Mix with a spoon.
Step 9
Cut the leek into rounds and spread it onto a 25x32 cm ovenproof baking dish.
Step 10
Thinly slice the onion and spread over the leeks.
Step 11
Add 1 tablespoon olive oil, salt and pepper.
Step 12
Spread the chickpeas and chicken over them.
Step 13
Bake for 50-60 minutes.
Step 14
Serve with fresh coriander leaves.
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