- 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.