Instructions

1. Finely chop the garlic and celery. Thinly slice the onion.
2. Heat two Tbsp of olive oil in a large pan. Gently sauté the chopped vegetables (under cover) for about 5 minutes.
3. Meanwhile, dice the squash, carrots and red pepper. Add these to the onion and sauté for a further 5 minutes.
4. Add the spices and stir to coat. Add the tomatoes and enough water to cover the veggies (rinse the tin with water into the pot to use up the tomato sauce). Season with salt and pepper.
5. Bring to the boil, put the lid on and simmer for about 15 minutes, until the squash is tender.
6. Add the green beans (or your choice of other green vegetable), turn up the heat and cook for 3-5 minutes until cooked through.
7. Add the chicken bits and heat through.
8. Fold in the parsley and serve.