Moroccan Chicken, Chickpea & Pumpkin Soup

• Meanwhile, drain chickpeas. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a small microwave-safe bowl, place plant-based butter and 1/2 the garlic. Microwave in 10 second bursts or until melted.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes. • Add Moroccan curry paste (see ingredients), chickpeas, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Add brown sugar, 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.

• Meanwhile, cut or tear flatbreads into bite-sized chunks. Place on a second lined oven tray with garlic butter and season with salt and pepper. Toss to coat, then bake until golden 5-7 minutes.

• Remove soup from heat, then add roasted veggies and baby spinach leaves. Stir until the spinach has wilted.