Turmeric chicken

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.

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.

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.

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.