Lemon-spiced chicken with chickpeas - a spicy, filling one pot that has a bit of added zing. 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 chickpeas, drained 200ml chicken stock 250g bag spinach Method: 1.    Heat the oil in a large frying pan, then fry the onion gently for 5 minuets. Turn up the heat and add the chicken, frying for about 3 minutes until golden. 2.    Stir in the spices and lemon zest, fry for 1 more min, and then tip in the chickpeas and stock. Put the lid on and simmer for 5 minutes. 3.    Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 minutes, then stir through. Squeeze over the lemon juice just before serving. Source: Good Food