Middle-Eastern Tomato, Chicken & Chickpea Stew

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

• In a medium bowl, add couscous and 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, 5-6 minutes. Transfer to a bowl. • Lower pan to medium-high heat. Cook green beans, stirring occasionally, until softened, 2-3 minutes. • Add garlic and chermoula spice blend and cook until fragrant, 1 minute.

• Add passata, plant-based cooking cream(see ingredients), chickpeas, the plant-based butter and the brown sugar. Stir to combine. • Bring to a boil then reduce heat to medium-low and simmer until reduced slightly, 6-8 minutes. • Stir through roasted sweet potato, chicken and baby spinach leaves until wilted, 1 minute. Season to taste.