2 × 400 g (13 oz) cans chickpeas, rinsed and drained
75 ml (3 fl oz) chicken stock or water
2 tablespoons lemon juice
4 lamb leg steaks
75 g (3 oz) cherry tomatoes, halved
50 g (2 oz) feta cheese, crumbled
handful of oregano, chopped
salt and pepper
Heat 2 tablespoons oil in a saucepan, add the onion and cook for 5 minutes until softened. Stir in the garlic and cumin and cook for a few seconds. Add the chickpeas, then pour over the stock or water and leave to simmer for 2–3 minutes until warmed through. Season to taste. Use a stick blender or transfer to a food processor and whizz to make a rough purée. Squeeze over the lemon juice and keep warm.
Rub 1 tablespoon oil over the steaks, season and cook under a preheated hot grill for 5–7 minutes on each side until golden and just cooked through.
Pile the tomatoes, cheese and oregano on top of the steaks. Drizzle over the remaining oil and cook under the hot grill for a further 1–2 minutes until golden. Serve with the chickpea mash.