Persian Chicken and Chickpea Soup with Crispy Onions

Ingredients

• 2 pieces braised ‘Fesenjan’ chicken, jointed – click here for the master recipe
• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 400g can chickpeas, rinsed and drained
• 1 litre chicken stock
• 1 cup reserved ‘Fesenjan’ braising liquid – click here for the master recipe
• 2 bunches English spinach, washed and roughly chopped
• 1 bunch parsley, finely chopped
• ½ cup natural yoghurt, to serve
• Dill, to serve
• Crispy onions, to serve