Lamb with spicy chickpeas

• lean lamb cutlets↗4

  or chops

• olive oil↗1 tbsp tbsp
• red onion↗1

  chopped

• cauliflower↗1⁄2 small

  cut into small florets

• cumin seed↗2 tsp tsp
• harissa paste↗2 tsp tsp
• canned chickpeas↗400g g

  drained and rinsed

• chopped parsley2 tbsp tbsp
• orange juice↗squeeze

  squeeze

Step-by-step instructions

1. 1

   Heat grill to high. Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.

2. 2

   Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.