Instructions: Mix the lemon juice with the cumin, 1 tablespoon oil, chilli sauce, salt and pepper, then dip the chicken into the mix to coat.

Heat 1 tablespoon oil in a saute pan and saute the chicken for 2-3 minutes each side until golden and cooked through.

In a separate pan, add the remaining oil, saute the spring onions, garlic and paprika for 1-2 mins.

Add the chickpeas, lemon zest and parsley. Warm through.

Add the lemon juice mixture to the chicken pan. Heat to create a glaze.

Place the chickpeas onto serving plates, top with the chicken.

Add lemon wedges to squeeze.

Serve with crisp green salad.

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