Instructions

1. Cut the leftover roast chicken into bite sized chunks.
2. Roughly chop the chorizo and onion.
3. Heat a large, heavy-based pan and gently cook the chorizo and onion until the sausage releases its fat and onion softens.
4. Chop the pepper and the carrot, add these to the chorizo. Put a lid on and sweat the veggies for 5 minutes.
5. Add the cumin powder, stir through, then pour in the tomatoes and a drop of water. Bring to boil and simmer for 10 minutes.
6. Drain the chickpeas add to the stew. Add the chicken bits and cook for about 5 minutes.
7. Turn off the heat. Add the spinach and put the lid back on. Rest for 5 minutes, stir through the wilted spinach and taste. Season with salt and pepper if needed.
8. Serve warm.