Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(206 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Nutrition and extra info

  • 2 of 5-a-day
  • Healthy

Nutrition: per serving

  • kcal290
  • fat7g
  • saturates1g
  • carbs14g
  • sugars3g
  • fibre4g
  • protein42g
  • salt1.03g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 skinless chicken breasts, cut into chunks
  • 1 cinnamon stick, broken in half
  • 1 tsp ground coriander
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 400g can chickpea, drained
  • 200ml chicken stock
  • 250g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  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. 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. 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.

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Comments, questions and tips

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16th Jun, 2020
Very lacking. Needs something, maybe potatoes with it
17th Apr, 2020
Really quick and easy meal to make, with little washing up! Especially good in the lockdown as it doesn’t need many ingredients. I used frozen spinach and just added it at the same time as the chickpeas so it had time to defrost and cook. I think next time I will add a bit more of the spices as others suggested as it could do with a tiny bit more flavour.
16th Oct, 2019
Loved this recipe as it's really quick and easy to make . The only thing we added was some quartered mushrooms as the chicken breasts we had weren't the biggest and we wanted the meal to do us for 2 nights. It's definitely a recipe that you could experiment with adding extra ingredients or different spices. All in all, will definitely be doing this again
5th Feb, 2019
Beautiful dish, just needs more of the spices :)
8th Mar, 2018
Love this! I used ground cinnamon instead of cinnamon sticks, used a little extra cumin (1.5 tsp instead of 1) and added garlic. I marinated the raw chicken a couple of hours before cooking, and the dish was really really tasty! Served with rice, I would say it feeds 3, not 4!
dorothyr's picture
1st Mar, 2018
This is a really lovely recipe. Like the previous comments I added garlic, 1/4 tsp chilli and a 1/2 tsp cinnamon powder instead of the stick and cooked it for 20 mins. Didn't put all the chickpeas in though - just a few. Will definitely cook this again.
katycooks's picture
22nd Mar, 2017
I rated and commented on this something like 5 or 6 years ago. Here I am again, having just rediscovered it. I am giving it the same rating. But I am rethinking the comment I made about not liking spinach. I still don't love it, but I threw in some frozen spinach into the mix this time, along with sun dried tomatoes and frozen petit pois, and (as usual) increased amounts of the spices. I served it with a mixture of quinoa and wild rice which I cooked separately. Very tasty indeed. I think you can really put anything you like, or happen to have available, into this dish and it's still a winner. Oh, and as Sophie said, it definitely needs and takes more than 15 minutes to cook. 40 mins is a far more reasonable estimate.
6th Mar, 2017
Great recipe very tasty and easy too. It's quick considering how tasty is it however takes longer than 20mins. I took me about 40mins in total. I cooked it for a bit longer as I wasn't convinced that the chicken was cooked. Didn't have any spinach in so I just used courgette and it was great. Will definitely be making again.
24th Jan, 2017
Really fresh and easy to make! I'd probably add more lemon next time, it was so good! I upped the portion size slightly, made it for two - two chicken breasts, tin of chick peas, plenty of salt and pepper, and served it with rice. Adding this to the list of regular dinners.
26th Nov, 2016
The cinnamon does come through a bit overpowering. I would maybe not add the stick next time but just a half teaspoon of ground cinnamon. I found a nice way to balance out the zingy flavour of the lemon was to pair the fish with some roasted butternut squash. More spinach could also be added as it boils down a lot!


Helen Reid's picture
Helen Reid
1st Nov, 2018
Can you reheat this?
goodfoodteam's picture
3rd Nov, 2018
Thanks for your question - yes you can! Make sure you reheat it until piping hot throughout.
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