Harissa Lamb with Chickpeas and Cauliflower

Ingredients

• 700g lamb leg, cut into large chunks
• 3 tbsp Shemin’s Harissa Spice Blend
• 2 tbsp olive oil
• 1/2 cauliflower, broken into florets, boiled for 5 minutes and drained
• 2 400g tins chickpeas, drained and rinsed
• 1 preserved lemon, finely chopped
• handful fresh mint, roughly chopped
• 2 spring onions, chopped