Instructions

1. If using fresh meat, season, then grill the chicken breast or thigh fillets and rest.
2. Thinly slice the onion, celery and finely chop the garlic.
3. Cut the potatoes, carrots and red pepper into bite-sized pieces.
4. Shred the chicken meat into bite-sized pieces.
5. Heat the oil in a heavy-based saucepan, then gently sauté onion, garlic and celery for about 8 minutes, until they have softened.
6. Add the potato, carrot and red pepper pieces, then the spices and stir for a minute or so. Add enough water to cover the veggies well, then drop in the stock pot. Bring to the boil, cover and simmer for 20 minutes.
7. Add the drained beans and chicken pieces, then cook for another 5 minutes.
8. Add the spinach, turn off the heat and rest, covered with a lid, for 3-5 minutes.
9. Stir through the parsley, season to taste, then serve.