From the pantry or Hagen's veggie box:
1 onion, finely chopped
600gm of Roma tomatoes, roughly chopped
1 fresh bay leaf
150ml dry white wine
800ml vegetable stock, chicken stock or water
Flat-leaf parsley, roughly chopped
Juice of 1 lemon
1. Place the chickpeas in a bowl and cover with cold water. Leave to soak overnight, then drain.
2. Heat the olive oil in a large heavy-based pan over a medium-high heat. Season the lamb with salt and sear in the pan in batches, ensuring the pieces are golden all over. Remove the lamb and set aside, and drain most of the oil from the saucepan.
3. Return the pan to a low heat, add the onion and cook for 10 minutes until soft and fragrant. Add the tomatoes and fry for 2-3 minutes until soft, then add the garlic, bay leaf, wine and chickpeas. Return the lamb to the pan and cover with stock or water. Simmer, covered, over a low heat for 2 1/2-3 hours or until the lamb is tender and the chickpeas are cooked.
4. Season to taste. To finish, scatter with parsley and squeeze over the lemon juice. We ate with a Q Le Baker breadstick with Saint David Dairy butter. Yum!