Chermoula Coconut Lentil, Chicken & Veggie Soup

• While the veggies are roasting, finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Cut chicken thigh into 2cm chunks.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and chermoula spice blend, stirring, until fragrant, 1 minute. • Add diced tomatoes, coconut milk, vegetable stock powder, the water, red lentils and the brown sugar. • Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes.

• When the soup has 10 minutes cook time remaining, return the frying pan to to 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. • Return the frying pan to medium-high heat. • Drizzle (or brush) each flatbread with olive oil. Cook flatbreads in pan until golden and warmed through, 1-2 minutes each side. TIP: Chicken is cooked through when it's no longer pink inside.

• Remove saucepan from heat, then add cooked chicken, roasted veggies and baby leaves. Stir until wilted and season to taste. TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.