In a large pot add the sunflower oil and brown off the lamb mince, stirring constantly to break up.
Finely dice the onion.
Dice the tomatoes.
Pick the leaves from the parsley and slice with the coriander.
Cut the lemons into quarters.
Remove the mince and on a low heat cook the onion until translucent, seasoning with salt and pepper.
Add the mince and spices and rice, cook for 1 minute and then add the tomato.
Cook until the tomato breaks down and then add the stock, cook until the rice is tender, skimming every so often to remove some of the lamb fat.
Add the chickpeas.
Bring to the boil, simmer and adjust the seasoning as required.
Serve with the fresh chopped herbs sprinkled on top with a wedge of lemon
«Easily made vegetarian or more of a hearty meal by adjusting the ingredients. For a quick lunch, try using chopped left over roast lamb or chicken instead of (or as well as) mince »