600g chicken thigh fillets, thinly sliced
1 tablespoon each Greek seasoning and a springless if cumin seed
2 garlic cloves, crushed
1 each red onion and red capsicum, thinly sliced
400g can chickpeas, drained and rinsed
6 cups baby spinach leaves
Place chicken into a bowl with Greek seasoning, oregano, garlic and 2 tablespoons olive oil. Toss well to coat the chicken.
Heat a wok over high heat, add half the chicken and stir fry for 3-4 min or until cooked through. Remove with a slotted spoon and repeat with remaining chicken. Cover and keep warm.
Add a little more oil to the wok, add onion and capsicum, cook for 2 min. Add chickpeas and cook for 1 min. Return chicken and add spinach leaves, cook until spinach has just wilted. Serve with some toasted pita bread and lemon wedges. Garnish with crumbled feta, olives and oregano leaves.