• Preheat oven to 240°C/220°C fan-forced. 
• Cut zucchini, capsicum and parsnip into bite-sized chunks. 
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with some dukkah (save a generous pinch for the flatbreads!) and season with pepper. Toss to coat. 
• Roast until tender, 15-20 minutes. 

• While veggies are roasting, drain and rinse cannellini beans. 
• Finely chop garlic. 
• In a small microwave-safe bowl, combine the plant-based butter and garlic. Microwave in 10 second bursts, until melted. Stir to combine. 
• Place mini flourtortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with the reserved dukkah, turning to coat. Set aside. 

• Cut chicken into 2cm chunks.

• In large saucepan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to bowl.

• Wipe out and return saucepan to medium-high heat.

• Cook cannellini beans and chermoula spice blend, stirring until fragrant, 1-2 minutes. 
• Add tomato sugo, stock concentrate, the brown sugar and water. Bring to a simmer and cook until slightly thickened, 5-8 minutes. 
• When soup is halfway through cooking, bake tortillas until golden and crispy, 5-6 minutes. 
• When soup is done, stir through baby spinach leaves, roasted veggies and remaining garlic butter. Season to taste with salt and pepper. 

• Divide chermoula-spiced chicken & cannellini bean soup between bowls. 
• Tear over parsley. 
• Serve with dukkah and garlic tortillas. Enjoy!