Step 1

Place garlic, cumin, juice, harissa, oil and 2 teaspoons salt in a small bowl and mix well. Add half the spice mixture to a shallow dish with lamb and toss to coat. Set aside.

Step 2

Set 1/2 cup chickpeas aside. Whiz the remaining chickpeas with the tahini and remaining spice mixture in a food processor to form a smooth puree (add a little boiling water if too thick).

Step 3

Heat a heavy-based frypan or chargrill pan over medium-high heat. When hot, cook lamb in 2 batches, for 2-3 minutes each side until browned but still pink in centre. Serve with pita on a bed of the puree, with reserved chickpeas, tomato, onion and rocket. Drizzle with yoghurt.