Spiced Lamb & Chickpeas with Green Tahini Sauce - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE GREEN TAHINI SAUCE (MAKES 1 CUP)
• 1⁄2 cup tahini
• 1 clove garlic
• grated zest and juice 1 lemon
• 1⁄4 cup extra virgin olive oil
• 2 cups parsley or coriander leaves
• 1⁄4 cup water
• FOR THE SPICED LAMB
• 2 tablespoons olive oil
• 500g lamb mince
• 1 teaspoon sumac
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin seeds
• 1⁄2 teaspoon ground allspice
• a good pinch chilli flakes
• 1 x 400g can chickpeas, drained and rinsed
• 2 tablespoons roughly chopped parsley or coriander
• 2 tablespoons pomegranate seeds (optional)
• 2 tablespoons pinenuts, toasted
• a handful of mint leaves for garnishing