Drain the chickpeas (see ingredients). Roughly chop the tomato. Roughly chop the baby spinach leaves. Thinly slice the zucchini into rounds. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the tomato paste, chermoula spice blend and chickpeas and cook, stirring, until fragrant, 1 minute. Add the tomato, chicken breast, water and chicken stock pot and brown sugar. Season with salt and pepper. Bring to a simmer and cook until the chicken is cooked through, 10-14 minutes. Using tongs, remove the chicken from the saucepan and set aside on a chopping board.

While the soup is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Add the zucchini and a pinch of salt and pepper and cook, tossing occasionally, until golden brown, 3-4 minutes. Set aside.

Shred the chicken using two forks. TIP: Slice the chicken if you prefer.

Return the chicken to the saucepan and simmer over a medium-high heat until the soup thickens slightly, 1-2 minutes. Stir in the spinach and season to taste.

Divide the Middle Eastern shredded chicken and chickpea soup between bowls. Top with the zucchini. Crumble over the fetta cubes.