Moroccan Chickpea, Chicken & Pumpkin Soup

• Meanwhile, drain half the chickpeas. Finely chop garlic. Slice mini flour tortillas into quarters. • In a small microwave-safe bowl, place plant-based butter and half the garlic. Microwave in 10 second bursts or until melted. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas, tomato paste and remaining garlic until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. • Bring to a simmer, then reduce heat to medium and cook until slightly reduced, 5-8 minutes. • While the soup is simmering, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, place tortilla chips on a second lined oven tray (don't worry if they overlap). • Coat tortillas with garlic butter. Bake until lightly golden and crispy, 8-10 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Remove soup from heat, then add cooked chicken, roasted veggies and baby leaves. Stir until leaves are just wilted.