This is a variation on a roast chicken recipe that you could try over Easter. The recipe comes from Franglais Kitchen, though she says to use a whole can of chickpeas and I could only get half a tin into the cavity. So once you have the chicken that you plan to roast, you need:
half a can of chickpeas
half a lemon
1/4 tsp cumin
1/4 tsp garam masala
pinch of chilli flakes
salt and pepper
Mix the chickpeas with the seasoning in a bowl
Spoon inside the cavity of the chicken and block the gap with half a lemon
Roast the chicken as normal, remembering to add on the cooking time for the extra weight of the stuffing
Carve the chicken and serve with the spicy chickpeas
I'm sending this to Bookmarked Recipes, hosted by Jacqueline at Tinned Tomatoes.
