Chermoula Chicken, Chickpea & Veggie Medley

• Meanwhile, boil the kettle. • Finely chop garlic. • Tear kale leaves from the stems then discard stems. • Trim and halve green beans. • Drain half the chickpeas. • Cut chicken breast into 2cm chunks.

• In a medium heatproof bowl, add couscous and half the vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Reduce heat to medium-high heat with a drizzle of olive oil. Cook green beans and chickpeas, stirring occasionally, until softened, 3-4 minutes. • Add garlic, chermoula spice blend and kale and cook, until fragrant, 1 minute

• Add passata, the remaining vegetable stock powder and coconut milk, stir to combine then bring to a boil. • Reduce heat to medium-low and simmer until reduced slightly, 5-6 minutes. • Stir through cooked chicken, roasted sweet potato and kale until wilted, 1 minute. Season with pepper.