Method

1. Sweat the onion in a large saucepan in the olive oil for 10 mins over a low heat.
2. Turn the heat up and fry in the Bas El Hanout spice for 1 minute.
3. Pour in the chopped tomatoes, chickpeas and veggie stock.
4. Stir in the chilli and paprika and add the sweetcorn.
5. Cover and simmer for 5 minutes.
6. Tear the roast chicken up into strips, add to the mix and cover and simmer for another 15 minutes. Add salt and pepper to taste.
7. Serve with toasted ciabatta or couscous.

Hints and tips

Feeds a family of 4 - made from left over roast chicken on the Sunday