Butter Bean & Chicken Stew

• Meanwhile, drain and rinse butter beans. • Finely chop garlic. • Slice mini flour tortillas into quarters. • Cut chicken breast into 2cm chunks.

• Combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread mini flour tortillas out evenly on a second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 10-12 minutes.

TIP: If your tray is crowded, toss the tortillas halfway through baking.

• When the veggies have 10 minutes remaining, heat 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. • Reduce heat to medium-high heat and add a drizzle of olive oil. • Cook butter beans until starting to brown, 3-4 minutes. • Add Nan's special seasoning, garlic & herb seasoning, tomato sugo, vegetable stock powder, the water, brown sugar and plant-based butter. Cook, stirring, until slightly thickened, 2-3 minutes.

• Add roast veggies, chicken and the baby spinach leaves to the stew. Cook, stirring, until spinach is just wilted, 1 minute. • Season with pepper to taste.