Chermoula Chicken, Chickpea & Pumpkin Soup

• Meanwhile, drain and rinse chickpeas. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion and chicken, tossing, until cooked through, 5-6 minutes. • Add garlic, tomato paste, chermoula spice blend and chickpeas and cook until fragrant, 1 minute.

• Add the water, coconut milk, vegetable stock powder and the brown sugar. Stir to combine, bring to a simmer, then cook until slightly reduced, 3-5 minutes.

• Remove saucepan from the heat. Add roasted veggies and the baby spinach leaves, gently stirring until combined.