Spiced Chickpea and Spinach Stir-Fry

Heat the oil in a wok over a high heat until shimmering.

Add the spring onions and garlic and stir-fry for 1 minute.

Tip in the chickpeas and toss to coat in the oil, then cook for 4–5 minutes until they begin to turn golden and slightly crispy.

Add the cumin, smoked paprika, and chilli flakes and toss for 30 seconds until fragrant.

Add the spinach in large handfuls, tossing with tongs until wilted.

Squeeze over the lemon juice, season well, and serve immediately with warm flatbreads or couscous.