Spiced Lamb & Chickpeas with Green Tahini Sauce

Recipes & food styling Ginny Grant, Photography Aaron McLean, Styling Fiona Lascelles

	FOR THE GREEN TAHINI SAUCE (MAKES 1 CUP)
	1⁄2 cup tahini
	1 clove garlic
	grated zest and juice 1 lemon
	1⁄4 cup extra virgin olive oil
	2 cups parsley or coriander leaves
	1⁄4 cup water
	FOR THE SPICED LAMB
	2 tablespoons olive oil
	500g lamb mince
	1 teaspoon sumac
	1 teaspoon ground coriander
	1 teaspoon ground cumin seeds
	1⁄2 teaspoon ground allspice
	a good pinch chilli flakes
	1 x 400g can chickpeas, drained and rinsed
	2 tablespoons roughly chopped parsley or coriander
	2 tablespoons pomegranate seeds (optional)
	2 tablespoons pinenuts, toasted
	a handful of mint leaves for garnishing

1.	For the green tahini sauce, blitz together the tahini, garlic, lemon zest and juice, extra virgin olive oil, herbs and water, adding salt and extra lemon juice to taste.
2.	This will keep in a jar in the fridge for a few days; loosen it with a little water if necessary.
3.	Heat the oil in a frying pan and add the lamb mince, breaking it up until it darkens and browns and is cooked through.
4.	Add the spices and chickpeas and cook for a few more minutes.
5.	Season to taste and add the chopped coriander and parsley.
6.	Put on a serving platter and drizzle with the green tahini sauce, top with pomegranate seeds, pinenuts and mint leaves.