1 tablespoon of olive oil 1 tablespoon of butter 3 boneless, skinless chicken breasts cut into cubes 2 small leeks, thinly sliced 1 butternut squash cut into small cubes 400g of tinned chickpeas, drained and rinsed 1 litre of chicken stock 115g spinach, finely chopped A dash of ground cumin Salt and pepper
Preparation
1. Heat the oil and butter in a pan over a medium heat and add the chicken, leeks and squash. Cover the ingrediants and cook for ten minutes, until the vegetables are beginning to go soft.
2. Add the chickpeas, cumin and salt and pepper, followed by the stock. Bring the mixture to the boil and simmer over a medium heat for a further 40 minutes until the vegetables are soft.
3. Add and stir in the spinach, cook for a few more minutes and then serve piping hot.
