Step 1

Bring lamb, onion, lentils and stock to the boil in a large wide pan over medium heat, skimming if necessary.

Step 2

Add tomatoes, spices, 1 teaspoon salt, 1/2 teaspoon pepper and simmer, partly covered, for 45 minutes.

Step 3

Crush half the chickpeas to a paste with a fork, then add all chickpeas to pan.

Step 4

Simmer, stirring occasionally, for 15 minutes or until thick. Add parsley, cress and lemon juice. Serve in warm bowls.