1 yellow pepper, cored, deseeded and cut into chunks
375 g (12 oz) tomatoes, cut into quarters
1 teaspoon ground cumin
1 teaspoon ground coriander
400 g (13 oz) can chickpeas, drained
3 tablespoons pumpkin seeds
Heat the oil in a large, heavy-based frying pan and cook the lamb chops over a high heat for 1 minute on each side until browned and sealed. Transfer to a large roasting tin with a fish slice, reserving the cooking juices in the pan, and place in a preheated oven, 220°C (425°F), Gas Mark 7, while pan-frying the vegetables.
Add the aubergine, onion, courgettes and peppers to the frying pan and cook over a high heat, stirring frequently, for 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes.
Transfer all the vegetables to the roasting tin with the lamb, add the spices and chickpeas and toss to mix. Return to the top shelf of the oven for a further 10 minutes or until the lamb is cooked through.