Middle Eastern-Style Chicken, Chickpea & Veggie Stew

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, onion and leek, stirring, until tender, 5-6 minutes. • Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes, the brown sugar and plant-based butter. Simmer until slightly thickened, 4-5 minutes. • Stir through baby leaves and lightly mash chickpeas with a fork. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and leek, stirring, until tender, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes, the brown sugar and plant-based butter. Simmer until slightly thickened, 4-5 minutes. • Lightly mash chickpeas with a fork, then stir through baby leaves and cooked chicken until leaves are just wilted.

• While the chickpeas are simmering, slice mini flourtortillas into quarters. • Divide tortillas between two lined oven trays (don't worry if they overlap). Drizzle with olive oil and season with salt. Turn to coat. • Bake tortilla chips until lightly golden and crispy, 8-10 minutes.

TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!