This recipe really packs a nutritional punch! Its great for boosting your immune system. All the information you need is at the end of the recipe.  A great healthy lunch which, I think, is better served warm, however any leftovers would make a perfect packed lunch too. The sumac gives a tangy lemony flavour and is often used in Mediterranean and Middle Eastern cookery. It’s now stocked in most supermarkets with the herbs and spices. Serves 4   400g tin chickpeas olive oil sea salt and black pepper 1tsp sumac grated rind and juice of 1 lemon 250g shiitake mushrooms 1 garlic clove, crushed ½ small red onion 100g bag fresh baby spinach, washed 100g feta cheese, crumbled   Drain the chickpeas and rinse well. Drain and dry on kitchen paper and remove any loose skins. Place the chickpeas in a frying pan and drizzle over a little olive oil and a light sprinkling of sea salt. Shake to coat the chickpeas in the oil and salt. Cook over a medium heat for about 10 minutes until …