Chermoula Chicken & Chickpea Stew

Return saucepan to medium heat with the butter and garlic. Cook until fragrant, 1 minute. Return freekeh to pan and stir to combine. Remove from heat and set aside.

While the freekeh is cooking, cut carrot into bite-sized chunks. Cut broccoli into small florets. Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, thinly slice brown onion. Drain and rinse chickpeas (see ingredients). Cut chicken breast into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and onion, tossing occasionally, until browned and cooked through, 5-6 minutes. Add chermoula spice blend and cook until fragrant, 1 minute. Add chickpeas, diced tomatoes with garlic & onion, coconut milk and vegetable stock pot. Bring to the boil and cook until slightly reduced, 3-4 minutes. Stir through baby spinach leaves and roasted veggies.