Heat oil in a large heavy based saucepan; cook onion, garlic and ginger for 5 minutes, over medium heat until softened. Add the spices and cook until fragrant.
Add the flour and cook until bubbling, then gradually add chicken stock. Keep stirring until the mixture comes to a boil. Reduce heat and simmer for 20 minutes.
Add the chickpeas and tomatoes and simmer for a further 10 minutes. Stir in the shredded Sadia Chicken and the lemon zest and cook until the chicken is heated through.
Ladle into warm bowls and garnish with chopped coriander.