Spicy Mediterranean chicken stew

I had a few pots of leftovers in the fridge today:

Three roasted spicy chicken thighs, about a third of a tin of plum tomatoes, a small pot of ratatouille, and some roasted vegetables.

I put the veg in a large saucepan with a cup of water, a teaspoon of vegetable stock powder, a squirt of tomato puree and some black pepper and set the ring on high. then I stripped the meat from the chicken thighs and chopped roughly into large-ish pieces and added to the pot. I brought the pan to the boil and simmered for 10 minutes, then served. Delicious.

I made this with leftovers. In the Notes section below are some ideas for substitutes to make something similar.

Notes:

• You could use tinned ratatouille, if you don't have any home-made leftovers.

• If you don't have many leftovers or want more stew, you can bulk the stew out by frying an onion until soft, and adding it and an extra tin of tomatoes to the leftovers.

• I had leftover chicken thighs, but you could use the remains of a roast chicken, or cheat and buy your chicken pieces from the hot counter at the supermarket.

• You could experiment with different types of leftover vegetables, which would change the character of the soup.

• For a vegetarian/vegan option, leave out the chicken and have Mediterranean vegetable stew.