Step 1

Pat the chickpeas dry with a clean tea towel, then tip into a colander and set aside. Combine the turmeric, paprika and chilli flakes in a small bowl. Tip the chicken and spices into a large bowl with ½ tbsp of olive oil, season well, and toss until well coated.

Step 2

Heat another ½ tbsp of oil in a large frying pan over a medium-high heat, and arrange the chicken pieces in a single layer. Cook for 3-4 minutes undisturbed, then turn and cook for 3-4 minutes more or until the chicken is deeply golden and cooked through. If you’re using a smaller frying pan, do this in batches. Remove to a plate using a slotted spoon, leaving any fat in the pan.

Step 3

Add the chickpeas to the pan with the chicken fat, along with the shallots, garlic and remaining oil. Season. Cook for 8-10 minutes, stirring occasionally, until the chickpeas start to turn golden and crisp up. Add the spinach, tossing to combine, and cook for a further 2 minutes until the spinach has just wilted. Remove from the heat, return the chicken to the pan and toss.

Step 4

Meanwhile, combine the yogurt with the lemon juice. Season well. Spread the yogurt over four plates, and top with the chicken and chickpea mix. Serve with the lemon wedges and pittas.