1 tsp ghee or coconut oil
1 large white onion, finely chopped
2 garlic cloves, finely chopped
70g celery, chopped
1 tbsp dried rosemary
1 tsp chilli powder
2 tbsps tomato purée
400g tinned tomatoes, puréed
200ml chicken stock (made with 1 organic stock cube) 400g tinned cannellini beans, rinsed and drained
800g fresh chicken breast
a pinch of sea salt and ground black pepper

Melt the ghee / oil in a saucepan over a medium/low heat. Add the onion and fry gently for 10 minutes, stirring occasionally.

Add the celery and garlic and fry for 2 minutes, stirring frequently.

Add the rosemary, tomato purée and chilli powder. Stir well and cook for 1 minute, stirring frequently.

Add the puréed tinned tomatoes, stock and cannellini beans. Stir well and cook for 2 minutes.

Add the chicken breasts, salt and pepper and stir well. Cover and simmer for 90 minutes over a low heat.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

Serving suggestion: Serve with rice or potatoes and leafy greens.