Peppered lamb with kale and chickpeas | Women's Weekly Food

Ingredients

• 2 tablespoon extra virgin olive oll
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 2 lamb backstraps
• 2 cloves garlic, chopped finely
• 2 red onions, peeled, cut into thick wedges
• 1 bunch kale, trimmed, finely sliced
• 1 punnet cherry tomatoes, halved
• 400 gram can chickpeas, drained, rinsed