Homestyle Chicken, Chickpea & Roast Veggie Stew

• Meanwhile, finely chop garlic. Drain and rinse half the chickpeas (see ingredients). Cut chicken thigh into 2cm chunks. Pick thyme leaves. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook Nan's special seasoning, chickpeas and half the garlic and cook, until fragrant, 1-2 minutes. • Add tomato paste, vegetable stock powder, the brown sugar, water and half the butter and thyme (see ingredients) then bring to the boil. Reduce heat to medium and simmer for 4-5 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, slice ciabatta in half lengthways. • In a small bowl, place the remaining butter and remaining garlic. Microwave in 10 second bursts or until melted. Season with salt. • Brush garlic butter over the cut sides of the panini. • Place ciabatta directly on a wire oven rack and bake until heated through, 5 minutes.