Spicy lamb with chickpeas

• cubed lamb700g g
• can tomatoes↗400g g

  in rich juice

• harissa paste tsp
• can chickpeas↗410g g

  drained

• handful fresh coriander

Step-by-step instructions

1. 1

   Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.

2. 2

   Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-1¼ hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.

3. 3

   Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.