Spicy lamb with chickpeas

Ingredients

• 700g cubed lamb
• 400g can tomatoes in rich juice
• 2-3 tsp harissa paste
• 410g can chickpeas, drained
• handful fresh coriander

Directions

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. Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11?4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
3. Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.