Instructions

1. Cut some leftover roast or grilled chicken into bite sized chunks. You'll need about 2 cups.
2. Thinly slice the onion and garlic. Peel and chop the carrot and sweet potato.
3. Heat a little oil in a saucepan and gently sauté the onion and celery for 5 minutes, then add the garlic and spices including some chilli flakes if used.
4. After a minute of stirring, add the tomato purée and stir again for a few seconds.
5. Add the chopped carrot, sweet potato and tinned tomatoes. Using the tin, add enough water to the pan to cover everything well. Add the stock cube and bay leaf.
6. Bring to the boil and cook for 20 minutes or until you a get a thick sauce.
7. Add the chopped kale and cook for 5 minutes.
8. Drain the chickpeas, then add to the stew together with the chicken pieces.
9. Cook for another 3- 5 minutes to warm through.
10. Serve with chopped parsley or coriander leaves.