• 1 large onion
  • 2 cloves garlic
  • 1/2 jar harissa paste (90g jar)
  • left over roast chicken, roughly torn up
  • 1 lb cubed butternut squash
  • 100 g chopped dried apricots
  • 2 tins chopped tomatoes (2 x 400g)
  • 1-2 pints of chicken stock
  • 1 tin chickpeas
  • half a bunch of chopped coriander


  • STEP 1
    Gently fry the onion in a pan with a little oil until translucent. Add garlic and fry for another minute or two.
  • STEP 2
    Add Harissa paste, roughly tear up the roast chicken and add to the pan with the butternut squash and apricots. Add 1 pint of chicken stock and the chopped tomatoes.
  • STEP 3
    Leave to simmer for 15 mins and add the drained chickpeas. Add more stock if the soup is getting too thick.
  • STEP 4
    Leave to simmer for another 10 mins until the squash and apricots are soft.
  • STEP 5
    Taste to check if more seasoning is required.
  • STEP 6
    Serve in a bowl with freshly chopped coriander sprinkled on top.

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