1. Melt butter in a large saucepan over medium-high heat. Add onion and bacon. Cook, stirring occasionally, for 10 minutes or until onion has softened. Add garlic, cumin, paprika and chilli powder. Cook, stirring, for 2 minutes or until fragrant. Add capsicum and zucchini. Cook for 2 minutes. Add tomatoes, 2 litres stock and 2 cups cold water. Bring to the boil.
2. Add chickpeas and 4 cups chicken. Reduce heat to low. Simmer for 15 minutes or until vegetable are tender. Stir in oregano. Season with salt and pepper. Serve.
Related Recipes :Recipe Chicken stock