Chicken fillet with vegetables and chickpeas

First, cut the chicken fillet and all the vegetables. Cut the carrots into thin slices.

Place the chicken fillets, onions and garlic in a deep frying pan with heated oil (25 g). Fry everything quickly.

Add salt, spices, sliced carrots, bell peppers. Mix everything and leave to stew.

When everything is almost ready, add the tomatoes and chickpeas.

Just before the end, add the spinach, stir in a spoonful of flour, and bring to a boil, stirring.