Heat 2 tbsp of the oil in flameproof
casserole dish. Add the onions and cook
until softened. Season the lamb and toss
in the flour. Push the onion to the edge of
the pan, add the lamb, then cook for a few
mins on each side until nicely browned.
Add the garlic, aubergine, peppers,
ras el hanout and harissa. Cook for a few
mins until the spices are aromatic. Add
the tomatoes, sugar, 400ml water (fill the
tomato can and swish it around to get all
the bits out) and crumble in the stock
cube. Bring to a simmer, cover, then
cook over a low heat for 2 hrs.
Heat oven to 200C/180C fan/gas 6.
Add the herbs to the lamb stew and tip
into a daking dish. Tip the chickpeas into
a bowl with the cumin seeds, remaining oil
and some seasoning. Leaving about half
the chickpeas whole, lightly crush
remainder with a fork or potato masher.
Add half the feta and mix through.
Scatter over the stew, top with remaining
feta, then bake for 45 mins until the topping
is really crispy and the stew is hot.
See tips on freezing, below left.