A cosy, aromatic stew is the perfect way to use up roast chicken leftovers. Packed with chickpeas and finished with lemon, yoghurt, and warm flatbreads, it’s the ultimate comforting dinner.
Unlock this recipe
Start Your Free TrialUnlock Mob Premium
The Roast Chicken
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
Get The Recipe
Serves
2
Red Onion
Ginger
Garlic
Ras el Hanout
Fennel Seed
Chickpea
Chicken Stock
Cavolo Nero
Lemon
Fresh Dill
Yoghurt
Flatbread
Extra Virgin Olive Oil
Fine Sea Salt
Black Pepper
The Roast Chicken
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
Get The Recipe
Serves
2
Red Onion
Ginger
Garlic
Ras el Hanout
Fennel Seed
Chickpea
Chicken Stock
Cavolo Nero
Lemon
Fresh Dill
Yoghurt
Flatbread
Extra Virgin Olive Oil
Fine Sea Salt
Black Pepper
Unlock Mob Premium
The Roast Chicken
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
Get The Recipe
Press GO to start step-by-step mode and keep your screen awake as you cook.
Before you begin, you'll need to make the No-Fuss Roast Chicken.
Step 1.
Finely chop the red onion, ginger and garlic cloves.
Step 2.
Preheat a large pan over a medium-high heat. Add a shot of olive oil and tip in the diced onion. Add a pinch of salt and cook for 5-6 mins before adding the spices, garlic and ginger. Cook for 3-4 mins before adding the chickpeas (and their liquid) and chicken stock. Bring to a boil and cook for 8-10 mins until thick and reduced a little. Roughly chop the cavolo nero and add to the stew, cooking for another 10-12 mins.
Step 3.
Shred the chicken into bite-sized pieces and stir through the soup. Add the zest and juice of the lemon and finish with chopped dill and a generous glug of olive oil. Serve with yoghurt, a sprinkle of ras el hanout and warm flatbreads.
Unlock Mob Premium
Did you like this recipe?
Be the first to leave a note
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W