Lamb fatteh

Preheat oven to 200°C fan-forced (220°C conventional). Toss chickpeas, oil, 1 tsp of the cumin and ½ tsp each of the cardamom and sumac on an oven tray. Bake for 20-25 minutes, tossing halfway through cooking, or until the chickpeas are golden
and crisp.

Heat a large non-stick frying pan over medium heat. Cook mince, breaking up lumps, for 7 minutes.

Add onion and garlic. Cook, stirring, for 7 minutes, or until lamb is browned and onion is soft. Sprinkle over remaining spices, cinnamon and salt. Cook, stirring, for 2 minutes. Add the stock and molasses, simmering for 7 minutes or until reduced slightly.

Heat enough vegetable oil in a large saucepan to come 5cm up the side until hot. Shallow-fry Lebanese bread in small batches for 1 minute or until lightly golden. Drain on a paper towel. Repeat with the remaining bread.

Combine yoghurt and garlic dip in a small bowl. Arrange bread on a large serving platter. Spoon lamb over the top, sprinkle with half of the parsley and top with some of the yoghurt dip. Sprinkle with chickpeas, pomegranate arils, the remaining parsley and extra sumac. Serve with remaining yoghurt dip and lemon wedges.