Lemon-spiced chicken with chickpeas

Ingredients

1 tbsp sunflower oil

1 onion , halved and thinly sliced

4 skinless chicken breasts , cut into chunks

1 cinnamon stick , broken in half

1 tsp ground coriander

1 tsp ground cumin

zest and juice 1 lemon

400g can chickpea , drained

200ml chicken stock

250g bag spinach

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.

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.

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.