In a bowl, combine all ingredients.

If you want to marinate chicken, marinate overnight but do not add the lemon juice until five minutes before cooking.

Heat a large pot/pan over medium-high heat. Add oil and chicken. Stir to break up chicken pieces and cook until chicken is just cooked through. (Chicken will be pink from the sumac.)

Remove the chicken from the pot and set aside. Return pot to flame.

(There should be a little oil left at the bottom of the pot, if not add an additional teaspoon of oil.)  Add onion and string beans to the pot. Add cauliflower and zucchini. Season with salt and pepper. Add wine and water. Cover the pot and allow veggies to steam for three minutes to soften.

Once vegetables have softened, remove lid and allow any liquid to cook off.

Once liquid has cooked off, add garlic, chickpeas and spinach and lemon juice. Stir well.

Allow mixture to cook three to four minutes until chickpeas are heated through and spinach has wilted.

Return chicken to pot along with any juices that accumulated at the bottom of the dish. Stir to combine.

Serve hot over couscous or rice and top with some fresh parsley.