Step 1: Chop onions into cubes
Step 2: Peel potatoes and cut each in half
Step 3: Heat the oil in a large pan
Step 4: Add the onions and fry until soft, stir regularly
Step 5: Add the chicken and fry for 4 minutes, until white.
Step 6: Next, add the potatoes and mix thoroughly
Step 7: Chop the garlic into small cubes and add to the pan.
Step 8: Add the tomato puree and stir the mixture thoroughly until the ingredients are covered in the tomato puree.
Step 9: Measure out a quarter of a tsp of chilli powder and a tsp of tumeric powder and add to the pan. Again, mix everything in.
Step 10: Add salt and pepper to taste.
Step 11: Boil the kettle and add the boiled water so it covers two-thirds of the pan.
Step 12: Cover and simmer until the chicken and potatoes are cooked thoroughly.
Step 14: Once everything is cooked, add 3 handfuls of pasta to the pan. Make sure there isnt too much pasta in the pan or it will stick together.
Step 15: Leaing the pan lid off, boil until pasta is cooked and the water should have started to reduce,
Step 16: Add chickpeas and the basil/parsely and cook for a further 5 minutes.
Step 19: Serve with fresh, warm baguette and a squeeze of lemon on each plate.