Ingredients:
2 Chicken Fillets cut into small pieces
3 Unsmoked Bacon Rashers cut into pieces
1 Chopped Red Pepper
1 Chopped Onion
1 Can of drained chickpeas
Cup full of spinach
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon turmeric
1/2 tablespoon oregano
2 garlic cloves
1 tin of chopped tomatoes
Some Rice
Olive Oil
Method:
1. Heat the olive oil on a wok and add the bacon and chicken. Cook until chicken pieces are white. I chop the chicken into little squares as I find it cooks quicker.
2. Add the onions and garlic and fry for another 5 mins before adding the pepper and all the spices.
3. Add the spinach followed by the drained chickpeas ensuring to stir the wok to avoid anything sticking for about 10 mins.
4. Add the tinned tomatoes and leave to simmer.
5. Serve with some freshly cooked rice and season with some salt and pepper.