• Two onions, finely sliced
• Three cloves of garlic, minced
• A pack of lamb mince
• A drained tin of chickpeas
• Two tbsps rose harissa paste
• One tbsp pomegranate molasses
• About 250ml chicken stock
• 2tsp ground cumin
• 1tsp ground coriander
• 2 cloves

Place the onions in a large frying pan with a little olive oil and a pinch of salt and turn to a low-medium heat. Cook slowly and gently until sweet and a little golden. Move the onions to the perimeter of the pan and break up the mince into the centre, turning the heat up to medium. Leave to sear for a good few minutes before moving – we’re looking for a bit of colour. Mix it all in together with the garlic and cook for another few minutes, moving all the time, until coloured all over and deliciously fragrant. Add the spices, slightly crushing the cloves between your fingers and keep stirring for another minute or two.

Turn the heat down and add the harissa and molasses, thoroughly stirring. Add the chicken stock and bring to a gentle simmer. Reduce halfway – about 25 to 30 minutes of simmering – then add the chickpeas and thoroughly but gently mix. Cook for another four minutes or so until all is hot through but the chickpeas are very much still intact. Taste, adjust seasoning – you’ll need a fair amount of salt and pepper – then serve.