Instructions

1. Thinly slice the onion and the garlic. Cut the bell pepper into chunks and chop the carrot.
2. Heat the oil in a heavy-based saucepan and gently fry the onion and garlic for 5 minutes. Add the carrot and pepper pieces, and cook for another 5 minutes under cover.
3. Add the spices, stir for 30 seconds, then add tomato purée. Stir through, then add the tomatoes and a glass of water. Season with salt and pepper and bring to the boil. Gently simmer for 15 minutes, until the carrot is tender.
4. Drain the beans and add to the stew. Cook for 10 minutes.
5. Meanwhile shred the chicken into small pieces (remove any skins and bones).
6. When you get a thick sauce, turn up the heat and add the chicken and warm through for a few of minutes. Then add the spinach and cook for another 5 minutes. Stir through the chopped coriander.
7. Serve warm. Garnish with chopped chilli pepper if you'd like it really hot!