Paprika Chicken & Harissa Chickpea Bowl

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken and paprika spice blend until cooked through, 3-5 minutes
each side (cook in batches if your pan is getting crowded). Transfer to a plate 
and cover to keep warm.
TIP: The chicken is cooked through when it's no longer pink inside.

• When the chicken is cooked, wipe out the frying pan and return to 
medium-high heat with a drizzle of olive oil. 
• Cook chickpeas until warmed through, 3-4 minutes. 
• Add garlic and cook until fragrant, 1 minute. 
• Remove pan from heat, then add harissa paste (see ingredients), a squeeze 
of lemon juice and a splash of water. Gently crush chickpeas with a potato
masher or fork. Season to taste with salt and pepper.
TIP: Add a splash of water if the chickpeas look dry