date:Sep 18, 2013
, turning, for 2-3 minutes for medium or until browned and cooked to your liking. Rest for 5 minutes, then thinly slice.
2. Cook carrots in a saucepan of boiling, salted water for 5-6 minutes until tender. Add the chickpeas and cook for 1 minute or until heated through, then drain. Toss with ginger, cumin, coriander, lemon juice, honey and remaining 2 tbs oil.
3. To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb, yoghurt and extra harissa.