Lamb and Chickpea Stew

a) Meanwhile, halve, peel and thinly slice the red onion. Trim and coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press). Trim the courgette and slice into thick 1cm rounds.

b) Once the lamb has browned, stir in the onion and carrot. Cook until softened, 3-4 mins.

c) Once the veg is soft, stir in the tomato puree, harissa paste (add less if you'd prefer things milder), cumin and half the garlic. Lower the heat and stir-fry gently until fragrant, 2-3 mins.

a) Add the water for the lamb (see pantry for amount) and chicken stock paste to the pan.

b) Drain and rinse the chickpeas in a sieve, then add to the pan.

c) Season to taste with salt and pepper. Simmer, stirring occasionally, until thickened, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) While the lamb simmers, heat a large frying pan on high heat (no oil).

b) Once hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

a) While the courgette chars, halve the ciabatta and pop it onto a baking tray, cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle with the sumac.

c) Bake on the top shelf of your oven until the edges are golden, 5-6 mins.