Lemon-Spiced Chicken With Chickpeas

Another healthy looking recipe I have collected and intend to try. I am eating a lot of beans and pulses these days and another way to use chickpeas is never a bad thing. I collected this recipe from the February 2008 copy of the BBC Good Food Magazine. The recipe says that it is suitable for freezing.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon  sunflower oil
• 1  onion, halved and thinly sliced
• 4  boneless skinless chicken breasts, cut into chunks
• 1  cinnamon stick, broken in half
• 1  teaspoon  ground cilantro
• 1  teaspoon ground cumin
• 1  lemon, juice and zest of
• 1 (15 ounce) can chickpeas, drained
• 7  fluid ounces  chicken stock
• 8  ounces spinach

Directions

1. Heat the oil in a large frying pan.
2. Fry the onion gently for five minutes.
3. Turn up the heat and add the chicken.
4. Fry for about 3 minutes until golden.
5. Stir in the spices and the lemon zest and fry for 1 more minute.
6. Tip in the chickpeas and stock.
7. Put the lid on and simmer for 5 minutes.
8. Season to taste and then tip in spinach and re-cover.
9. Leave the spinach to wilt for 2 minutes and then stir through.
10. Squeeze over the lemon juice just before serving.