Middle Eastern Shredded Chicken & Chickpea Soup

Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the tomato paste, chermoula spice blend and chickpeas and cook, stirring, until fragrant, 1 minute. Add the tomato, chicken breast, water and chicken stock pot and brown sugar. Season with salt and pepper. Bring to a simmer and cook until the chicken is cooked through, 10-14 minutes. Using tongs, remove the chicken from the saucepan and set aside on a chopping board.

While the soup is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Add the zucchini and a pinch of salt and pepper and cook, tossing occasionally, until golden brown, 3-4 minutes. Set aside.

Shred the chicken using two forks. TIP: Slice the chicken if you prefer.

Return the chicken to the saucepan and simmer over a medium-high heat until the soup thickens slightly, 1-2 minutes. Stir in the spinach and season to taste.