Chicken, Red Capsicum, Tomato and Chickpea Chilli

I'm thinking I will make this, this week.  I had it on the list to make last week, but last week was crazy busy, I worked 4 days, on top of my two afternoons, and on my day off I went to the Eisteddfod.  And it wasn't even a day off, because I had to leave and go to my afternoon job.  So I didn't get around to making this one.  Maybe today, if I go and get the chicken out of the freezer when I'm done here.

Ingredients:

1 kg chicken thigh fillets, cut into 3 cm pieces
1/3 cup seasoned flour
1/4 cup olive oil
1 large red onion - I will be using brown, because I don't have a red one.
2 garlic cloves finely chopped
2 red capsicums seed removed, sliced into 1 cm pieces
1 tbsp tomato paste
1 can chick peas (400g)
1 can tomatoes (chopped, 400g)
3 long red chillis (or dried chilli, about a tsp)
1 tsp tabasco sauce.  If I have it, it goes in, otherwise perhaps a pinch more chilli
1 cup coriander leaves
Cous cous to serve

Dust chicken in flour
Heat 2 tbps oil in fry pan, fry chicken until golden, about 4 minutes, then set aside
Cook onion, garlic and capsicum in remaining oil until onion starts to colour (about 2 minutes).  Add chickpeas, tomato, chili and tabasco and season to taste.

Add chicken, cover with a lid and simmer over low heat for 30 minutes or until chicken is tender and sauce slightly thickened.

Serve with warm buttery cous cous.  Or I might do rice or even polenta if I haven't got cous cous.  Garnish with coriander.