Ingredients (Serves 6)

2 tablespoons olive oil

500g skinless chicken breast fillets (thinly sliced)

1 medium onion (thinly sliced)

3 cloves of garlic (crushed)

1 teaspoon cinnamon

1 teaspoon paprika

2 teaspoon cumin seeds

2 teaspoons coriander

2 tablespoon tomato paste

410g can of chickpeas (drained and rinsed)

410g can of diced tomatoes

1/4 cup currants

1 bunch english spinach (chopped coarsely)

1/3 cup fresh mint (chopped coarsely)

Method

  1. Heat 1 tablespoon oil in large non-stick saucepan; cook chicken in batches until browned and cooked through. Set aside.
  2. Heat remaining oil in same saucepan; cook onion and garlic until onion softens. Add spices; cook, stirring 1 minute or until fragrant.
  3. Add tomato paste, chick peas, tomatoes and currants; bring to a boil. Reduce heat; simmer, covered, stirring occasionally 15 minutes.
  4. Add spinach, mint and chicken; stir until heated through. Serve with basmati rice or couscous.