a) Preheat your oven to 200°C.
b) Pop a large frying pan onto medium-high heat (no oil). Once hot, add the lamb mince to the pan and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks.
c) Once cooked, drain any excess fat from the lamb, then season with salt and pepper. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.

a) Meanwhile, halve, peel and thinly slice the red onion. Trim and coarsely grate the carrot (no need to peel), then peel and grate the garlic (or use a garlic press). Trim the courgette and slice into 1cm thick rounds.
b) Once the lamb has browned, stir in the onion and carrot. Cook until softened, 3-4 mins.
c) Once the veg is soft, add in the garlic, tomato puree and harissa paste. Lower the heat and cook gently until fragrant, 1 min.

a) Add the water for the lamb (see ingredients for amount) and chicken stock paste to the lamb mixture.
b) Drain and rinse the chickpeas in a sieve, then add to the pan.
c) Season to taste with salt and pepper. Simmer until the mixture has thickened, 8-10 mins, stirring occasionally.

a) While the lamb simmers, heat a large frying pan on high heat (no oil).
b) When hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

a) While the courgette is charring, halve the ciabattas then pop onto a baking tray, cut-side up.
b) Drizzle over the olive oil (see ingredients for amount) and then sprinkle on half the Zahtar spice.
c) Bake on the top shelf of your oven until the edges are golden, 3-4 mins.

a) Season the stew to taste and add a splash of water if it's a little dry.
b) Share between your bowls and top with the courgette slices. Finish with a drizzle of olive oil and a sprinkle of the remaining zahtar spice.
c) Cut the ciabatta into triangles and serve alongside. Enjoy!