10 sprigs fresh coriander, leaves only, plus extra for garnishing

120 g leeks (white part only), cut into pieces

100 g celery stalks, cut into pieces

100 g carrots, cut into pieces

30 g olive oil, plus extra for drizzling

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground cinnamon

2 tsp ground turmeric

2 - 3 tbsp harissa, to taste (see Tips)

400 g water

600 g tomatoes, cut into pieces (2 cm - see Tips)

90 g dried green lentils (see Tips)

2 tsp Chicken stock paste (see Tips)

20 g raw sugar

1 tsp lemon juice

4 skinless chicken thigh fillets (approx. 400 g), cut into pieces (2 cm)

natural yoghurt, to serve

toast, to serve

10 sprigs fresh coriander, leaves only, plus extra for garnishing

120 g leeks (white part only), cut into pieces

100 g celery stalks, cut into pieces

100 g carrots, cut into pieces

30 g olive oil, plus extra for drizzling

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground cinnamon

2 tsp ground turmeric

2 - 3 tbsp harissa, to taste (see Tips)

400 g water

600 g tomatoes, cut into pieces (2 cm - see Tips)

90 g dried green lentils (see Tips)

2 tsp Chicken stock paste (see Tips)

20 g raw sugar

1 tsp lemon juice

4 skinless chicken thigh fillets (approx. 400 g), cut into pieces (2 cm)

natural yoghurt, to serve

toast, to serve