• Before starting, preheat oven to 450°F. 
• Wash and dry all produce. 
• Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces.
• To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat. 
• Roast in the middle of the oven for 20-22 min, until golden. 

• Meanwhile, roughly chop spinach.
• Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book
• In a medium bowl, add chicken, then season with remaining garlic salt and pepper. Toss to coat. 

• Heat a large pot over medium-high.
• When hot, add 1 tbsp oil, then chicken. (TIP: For 4 servings, cook chicken in two batches, using 1 tbsp oil for each batch.) Sear for 1-2 min per side, until chicken is golden. 

• To the pot with chicken, add mirepoix. Cook for 3-4 min, stirring occasionally, until veggies soften slightly. 
• Add Mediterranean Spice Blend. Cook for 30 sec, stirring often and scraping browned bits from the bottom of pot, until fragrant.

• To the pot, stir in sun-dried tomato pesto, chickpeas (including their liquid), cream and 1 1/2 cups (2 1/2 cups) warm water.
• Bring to a boil over high.
• Reduce heat to medium and simmer for 6-8 min, until chicken is cooked through.**
• When chicken is done, use tongs to remove it from the soup to a plate. 
• Using two forks, shred chicken into bite-sized pieces.

• When potatoes are tender, add to the pot with soup.
• Stir in shredded chicken and spinach for 1 min, until spinach wilts. Season with salt and pepper.
• Divide soup between bowls.
• Sprinkle some chili flakes over top.

If you've opted to get chicken breasts, cut chicken in half crosswise, then season and cook in the same way the recipe instructs you to season and cook chicken thighs.