Step 1

Place the chickpeas in a medium bowl and cover with water. Stand for at least 1 hour.

Step 2

Preheat oven to 180°C.

Step 3

Drain the chickpeas and transfer to a medium saucepan. Add enough cold water to cover the chickpeas by 2cm. Bring to the boil and cook over medium heat for about 45 minutes or until soft.

Step 4

Meanwhile, rub the whole capsicum with the olive oil, place on a baking tray and roast in the preheated oven for 30-40 minutes or until the skin blisters. Transfer the capsicum to a sealed plastic bag and stand for 10 minutes.

Step 5

Combine the plain flour, cumin and coriander in a large bowl. Add the chicken in 2 batches and toss to coat. Shake off any excess flour.

Step 6

Heat 2-3 tablespoons of olive oil in a heavy-based saucepan or casserole dish over medium-high heat. Cook the chicken in 2 batches for 3-4 minutes each or until sealed. Add a little more oil to the pan or dish between batches if necessary. Set chicken aside.

Step 7

Add the onions and garlic to the pan or dish and cook over medium heat for 5 minutes or until the onions are soft. Return the chicken to the pan or dish, add the stock with a pinch of salt and bring to the boil over medium heat. Reduce heat to low and gently simmer, uncovered, for 30-40 minutes or until the chicken is tender.

Step 8

Meanwhile, drain the cooked chickpeas. Peel, halve and deseed the cooled capsicum and then cut into thin strips. Add chickpeas, capsicum and spinach to the chicken and heat through. Check the seasoning, add extra salt and pepper if necessary and add the lemon find, if using. Serve with the couscous.