Chicken with crushed harissa chickpeas

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.

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.

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.

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.

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.