Step 1

a) Preheat your oven to 200°C. b) Pop a large saucepan onto medium-high heat (no oil). When the pan is hot, add the mince, season with salt and pepper and fry until browned, 4-5 mins. c) Break up with a spoon as it cooks. Once cooked, drain off any excess fat. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Wash your hands after handling raw mince.

Step 2

a) Meanwhile, halve, peel and thinly slice the red onion. Trim and coarsely grate the carrot (no need to peel), then peel and grate the garlic (or use a garlic press). b) Once browned, stir the onion and carrot into the lamb. Cook until softened, 3-4 mins. c) Meanwhile, drain and rinse the chickpeas. d) Once the veg is soft, add in the garlic, tomato puree and harissa paste. Lower the heat and cook gently until fragrant, one minute.

Step 3

a) Add the water (see ingredients for amount) and chicken stock paste to the lamb mixture. b) Stir in the chickpeas. c) Season with salt and pepper, simmer until the mixture has thickened, 8-10 mins, stirring occasionally.

Step 4

a) Add the water (see ingredients for amount) and chicken stock paste to the lamb mixture. b) Stir in the chickpeas. c) Season with salt and pepper, simmer until the mixture has thickened, 8-10 mins, stirring occasionally.

Step 5

a) While the courgette is charring, slice the ciabatta in half as if you were making a sandwich. b) Pop the ciabatta on a baking tray. c) Drizzle the olive oil (see ingredients for amount) onto the cut side and then sprinkle on half the Zahtar spice. Bake in the oven until the edges are golden, 3-4 mins.

Step 6

a) Season the stew with salt and pepper to taste and add a splash of water if it's a little dry. b) Share between your bowls and top with the courgette slices. Finish with a drizzle of olive oil and a final sprinkle of the remaining Zahtar spice. c) Cut the ciabatta slices into triangles and serve alongside. Enjoy!