Moroccan Lamb with Roasted Chickepeas and Hummus

Steps

1. oven to 230°C. Line two trays with baking paper
2. Pat potatoes dry and toss on first prepared tray with chickpeas, first measure of sumac and a drizzle of oil. Season with salt and pepper and cook (on highest rack) for about 25 minutes, until tender. Turn once during cooking.
3. Toss baby carrots, cauliflower and second measure of sumac on second prepared tray with a drizzle of oil. Season with salt and pepper and roast (on rack below potatoes) for about 25 minutes, until tender.
4. Heat a drizzle of oil in a large fry-pan on high heat. Thinly slice onion and cook for about 2 minutes, until softened. Add garlic paste, lamb and Moroccan spice mix and cook for about 5 minutes, breaking up with a wooden spoon, until browned.
5. Grate courgette. Add courgette to pan and cook for about 1 minute, until tender. Season to taste with salt and pepper.
6. Add baby spinach leaves to tray with roasted chickpeas and toss to combine. Season to taste with salt and pepper. Roughly chop mint.
7. divide roasted chickpeas between plates and top with Moroccan lamb and a dollop of hummus. Sprinkle with mint, dates and sliced almonds (if using).