chicken and spicy bean stew

roast chicken carcass

onion, halved

couple carrots

celery stick

pinch peppercorns

couple of bay leaves

4 tbsp garam masala

2 tsp baharat 

1 tsp harissa

1 x 400g tin mixed beans

1 x 400g tin chick peas

250g spinach 

  • Pop the chicken, onion, carrots, celery, peppercorns, bay leaves and spices in a pot.
  • Cover with water, bring to the boil, cover with lid then simmer for two hours.
  • Drain the liquid off then pop onto the stove at a simmer.
  • Pick the meat off the carcass and add it back into the liquid.
  • Discard remains of the chicken and vegetables. 
  • Drain and rinse the beans and chick peas, add to the liquid to warm through.
  • Add the spinach, stir until wilted. 

If you omit the spices this is a basic stock that can be used to make a variety of soups and stews (chicken noodle soup is my favourite), simply play about with combinations.