Drain and rinse mung beans well under cold water after they've been soaking. Place beans into a medium-sized saucepan. Add enough water to cover the beans. (1/½ cups dried beans = 4½ cups water.) Place on stove top and bring to the boil uncovered.

Reduce heat, place lid on top and simmer for 40-45 minutes, or until the beans are tender. When done, drain mung beans. Using a potato masher, mash the mung beans in the saucepan until smooth.

Spray with oil and heat a large frying pan. Sauté onion, garlic and chillies for 4-5 minutes. Stir in tomato cooking sauce and spices, then add the mashed beans. Add capsicums, pour chicken stock over the top, and simmer for 10-15 minutes, covered.

When ready to serve, add the pulled chicken to the mung bean hot pot and season with salt & pepper.