Step 1

Heat 3 tsp of the oil in a medium non-stick frying pan over medium heat. Add the onion and capsicum and cook, stirring occasionally, for 7 minutes or until the onion softens and is light golden.

Step 2

Meanwhile, put the chicken between two sheets of baking paper and lightly bash until about 2cm thick. Combine the remaining oil and the za’atar in a small bowl. Rub over the chicken. Season with pepper.

Step 3

Preheat the grill to high. Line a baking tray with foil. Put the chicken on the lined tray. Cook under preheated grill for 3-4 minutes each side, or until golden and cooked through.

Step 4

Put the chickpeas, harissa paste and 2 tbsp water in a small saucepan. Cook over medium heat until warmed through. Use a potato masher to roughly mash. Put the spinach and remaining water in a small microwave-safe dish. Cover and cook on High/100% for 1 minute or until the spinach wilts.

Step 5

Add the onion mixture, spinach and parsley to the chickpeas. Toss to combine. Slice the chicken and serve with the chickpea mixture and lemon wedges for squeezing over.