a glug of oil
4 lamb chops
1 tsp of turmeric
1 tsp of cinnamon
1 tsp of paprika
1 tin (480g) of chickpeas
1 tbsp tomato purée
1 (500ml) leftover tomato sauce
1 (100ml) lamb stock cube
a handful of fresh parsley, chopped
half a mug of couscous
couple of ready to eat prunes
a small red onion
1. Dice the aubergine into large cubes then chuck it into a pan with the glug of oil to brown.
2. Throw in the spices along with the chickpeas and tomato purée. Stir to coat everything with spices and purée.
3. Pour in the tomato sauce and lamb stock. Simmer for 20 minutes until the sauce thickens. Preheat the grill as hot as it will go.
4. Lay the lamb chops onto a grill pan and cook for 3-4 minutes on each side under the grill. Or you can fry them in a pan.
5. Peel and finely dice the red onion and chop up the prunes. Tip the mug of couscous into a bowl with the onion and prunes then cover with boiling water, using the same couscous mug to get the same volume.
6. Leave to soak for 3 minutes, then fluff up with a fork, stir in plenty of olive oil and seasoning. Squeeze some lemon juice into the stew and stir in the chopped parsley just before serving with a mountain of couscous and the grilled lamb chops on top.