serves 4 w/leftovers for lunch tomorrow

2 chicken breasts (chopped into 2cm cubes)

2 brown onions (finely chopped)

2 carrots (cubed)

2 potatoes (cubed)

2 litres chicken stock

1 can diced tomatoes

large bunch kale (stem removed) and chopped roughly

1 can kidney beans

4 garlic cloves (finely chopped)

2 tbsp chopped thyme

1 tbsp chopped marjoram

2 tbsp smokey paprika

2 tbsp olive oil

sea salt

pepper

replace chicken with tofu and chicken stock with ‘veggie stock’ if wanting veggie option

Heat olive oil in pan and ad garlic and onion. Add chicken and brown slightly while stirring. Remove from heat.

Place stock in large pot and heat. Add chicken, garlic, onion and all other ingredients. Simmer for at least 20 min (longer the better).