Lemon-spiced chicken with chickpeas

• sunflower oil↗1 tbsp tbsp
• onion↗1

  halved and thinly sliced

• skinless chicken breasts↗4

  cut into chunks

• cinnamon stick↗1

  broken in half

• ground coriander↗1 tsp tsp
• ground cumin↗1 tsp tsp
• lemon↗zest and juice 1

  zest and juice

• can chickpea↗400g g

  drained

• chicken stock↗200ml ml
• bag spinach↗250g g

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

2. 2

   Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

3. 3

   Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.