• Drain butter beans (see ingredients). Roughly chop tomato and capsicum. Roughly chop baby spinach leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. TIP: If you have any small pieces of chicken, no need to slice in half!

• In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook tomato paste, chermoula spice blend and butter beans, stirring, until fragrant, 1 minute. Add tomato, chicken breast, the water, vegetable stock pot 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. Set aside to cool slightly. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. • Cook capsicum, tossing, until golden brown, 3-4 minutes. Season. Set aside and cover to keep warm. • Shred cooked chicken using two forks Return chicken to the saucepan, then simmer over medium-high heat until sauce is slightly thickened, 1-2 minutes. Stir in spinach until wilted. Season to taste. TIP: Slice the chicken, if preferred!

• Divide Middle Eastern soup with chickpeas between bowls. Top with capsicum. • Crumble over the fetta cubes to serve.