Middle Eastern Chicken, Chickpea & Green Bean Stew

• While the pumpkin is roasting, boil the kettle. • Finely chop garlic. Trim and halve green beans. Drain chickpeas. • Cut chicken breast into 2cm chunks.

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

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, stirring occasionally, until softened, 2-3 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.

• Add diced tomatoes with garlic & onion, plant-based cream, chickpeas, vegetable stock pot, the plant-based butter and brown sugar and mix well to combine. • Bring to the boil, then reduce the heat to medium-low and simmer until the stew has reduced slightly, 6-8 minutes. • Stir through chicken, roasted pumpkin and baby spinach leaves until combined and wilted. Season with pepper.