Smoked Chicken, Chickpeas & Carrot

Smoked chicken is available from supermarkets, delis and butchers pre-cooked and vacuum packed.  It is a great addition to salads, and if serving hot, just requires a little heating through.  If you can't get smoked chicken, use a grilled or poached chicken breast.  This dish can be made into a salad by cutting the chicken into smaller pieces and serving at room temperature or chilled.

1 large garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/4 teaspoon smoked paprika
2 x 400g tins of chickpeas, drained and rinsed
2 medium carrots, peeled and cut into 7cm pieces, then into thin matchsticks
250ml chicken stock
juice of 1 lemon
large handful of roughly chopped parsley
2 smoked chicken breasts, sliced

Cook garlic in a little olive oil in a saute pan over low heat for 2 minutes.  Add spices for another 2 minutes, then add chickpeas, carrots and stock.  Bring to a simmer and stir occasionally until carrots are just tender.  Stir in parsley, season to taste and turn off heat.

In another pan, add sliced chicken pieces and some olive oil over high heat and toss until heated through.

Serve chicken pieces on top of chickpeas.  Serves 4.