Cut the chicken (or substitute) in bite sized cubes, season with salt and pepper then set it aside.
Cut the leek, onion and chard in long slices (or in whichever way you prefer, really). Pour the oil in a pan and stir-fry the veggies on medium heat until half cooked. Once we reach that point, we want to add the chicken (or substitute) plus the chickpeas. Add just a little more pepper and stir-fry everything until fully cooked.
You could also grill the seasoned chicken breast (or substitute) and cook the rest of the meal as a side to the dish.
To make the cream: Chop the zucchini and pumpkin in rough cubes, no need to get fancy with size or shape. Remember to take off the skin! Go smaller for the leek, but it’s ok to keep it chunky. Add all the oil to a pot on medium heat, and stir the veggies in it until golden. Once they reach that point, add a glass of water to the pot and cover it with a lid. Turn the heat to low and let cook fully (~20min). When it’s all cooked, blend it all together with a bit of salt, nutmeg and pepper. Done!
To make the skewers: Alternate a chicken (or chicken substitute) with a pineapple chunk on a stick. Set to grill on medium-high, so we can caramelize the pineapple! Takes about 5 minutes, and it’s done!
To make the skewers sauce: Mix the soy sauce with mustard. Ideally, 1:2 ratio but you’re free to make it as mustard-y as you’d like! Drizzle it over your skewers and enjoy!
Serve your cream cold or warm, but definetly accompanied by the skewers and a big jug of lemonade!