• Drain chickpeas (see ingredients). • Roughly chop tomato. • Thinly slice carrot into half-moons. • Roughly chop silverbeet. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• In a large saucepan, heat a drizzle of olive oil over a 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 breast, 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. • Using tongs, transfer chicken to a chopping board. TIP: Chicken is cooked through when it's no longer pink inside.

• Using two forks, shred chicken (or slice, if preferred). • Return chicken to saucepan, then simmer over a medium-high heat until slightly thickened, 1-2 minutes. • Stir in silverbeet. Season to taste.

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