• Drain chickpeas (see ingredients). • Roughly chop tomato. • Thinly slice carrot into half-moons. • Roughly chop silverbeet. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until tender, 3-4 minutes. • Add chickpeas, tomato paste and chermoula spice blend, stirring until fragrant, 1 minute. • Add tomato, chicken, vegetable stock pot, the water and brown sugar. Season with salt and pepper. • Bring to the boil, then reduce heat to medium and simmer until chicken is cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Once the chicken is cooked, stir in silverbeet. • Season to taste with salt and pepper.

• Divide Middle Eastern chicken and chickpea soup between bowls. • Crumble over fetta cubes to serve. Enjoy!