4 lamb chops
400 g canned chickpeas - washed
1 clove garlic
handful of chopped coriander or parsley
grated peel and juice of 1 lemon
400 g spinach
handful of peeled and sliced peppers from jar
Olive oil heat a large skillet and baked chops 2 minutes on each side. Moving to plates. In a pan put the washed chickpeas, peppers, crushed garlic, coriander, grated peel and juice of 1/2 lemon. Allow a few minutes. Pour into dishes with lamb. Fire in the pan put spinach, remaining lemon juice and olive oil. Cook for 1 minute or until reduced volume. Added to the dishes and the dish is ready to serve.