2 x 400 g (13 oz) cans chickpeas, drained and rinsed
2 red chillies, deseeded and finely chopped
2 teaspoons cumin seeds
1 teaspoon crushed coriander seeds
100 g (3 1/2 oz) roasted red peppers from a jar, drained and sliced
finely grated rind and juice of 1 lemon
400 g (13 oz) baby spinach leaves
small handful of coriander leaves, chopped, plus extra to garnish
salt and pepper
Heat the oil in a large frying pan, add the chops, in batches if necessary, and cook over a medium heat for 2–3 minutes on each side or until cooked to your liking. Remove from the pan, cover with foil and keep warm.
Add the remaining ingredients to the pan, increase the heat to high and cook, stirring, for 4–5 minutes or until piping hot and the spinach has wilted.
Spoon the chickpea mixture into 4 warm bowls and season to taste. Top with the lamb chops, scatter with extra chopped coriander and serve immediately.