• 1tbsp Olive oil
  • 2tbsp Ras el hanout
  • 2tbsp Chilli powder
  • 3tbsp Paprika
  • 300ml Vegetable stock
  • 1 Tin of chickpeas
  • 1 Tin of sweetcorn
  • Leftover roast chicken
  • 1 Tin of chopped tomatoes
  • ½ Onion


  • STEP 1

    Sweat the onion in a large saucepan in the olive oil for 10 mins over a low heat.

  • STEP 2

    Turn the heat up and fry in the Bas El Hanout spice for 1 minute.

  • STEP 3

    Pour in the chopped tomatoes, chickpeas and veggie stock.

  • STEP 4

    Stir in the chilli and paprika and add the sweetcorn.

  • STEP 5

    Cover and simmer for 5 minutes.

  • STEP 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.

  • STEP 7

    Serve with toasted ciabatta or couscous.