Chickpea and Lamb Stew - Rouba Shahin Middle Eastern Cooking

Ingredients

• 4 tablespoons olive oil
• 1 1/2 kg lamb shanks (approx. 2), cut in half by butcher
• 1 tomato, cut into wedges
• 1 onion sliced
• 2 bay leaves
• 2 Litres (8 cups) water
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 1 onion chopped
• 3 garlic cloves, crushed
• 1 leek, halved lengthways and thinly sliced
• 2 red chillies, sliced (optional)
• 1 green capsicum, coarsely chopped
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 can (400g) chickpeas, drained and rinsed
• Fresh coriander, chopped (to garnish)