Lamb aubergine stew with crispy chickpea topping

Ingredients

• 3 tbsp olive oil
• 2 red onions, chopped
• 600g lamb leg or shoulder, cut into chunks
• 2 tbsp plain flour
• 4 garlic cloves, crushed
• 1 aubergine, diced
• 1 red pepper, diced
• 1 orange pepper, diced
• 1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon)
• 1 tbsp harissa
• 400g can chopped tomato
• good pinch sugar
• 1 beef or lamb stock cube
• small handful coriander, chopped
• small handful mint, chopped
• 2 x 400g cans chickpeas
• 1 tsp cumin seed drained and rinsed
• 200g pack feta cheese, crumbled

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