method
1. Heat oil in a saucepan. Peel and chop one of the onions and fry till tender. Cut the lamb into small pieces and add to the pan. Cook for 5-10 minutes.
2. Add the drained chickpeas, stock, salt, pepper and tomato puree. Cover and simmer for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. Mix the cooked lamb with the cooked rice, remaining onion, peeled and finely chopped, egg, lemon juice, half the parsley, seasoning and a pinch of cinnamon.
5. Trim zucchinis, then cut them in half lengthways. Scoop out the seeds with a teaspoon. Blanch zucchinis in boiling salted water for 5 minutes. Drain, then stuff the zucchinis with the rice and lamb mixture.
6. Put the lamb and chickpea stew in an ovenproof dish and place stuffed zucchinis on top. Cover with foil and bake for 40 minutes.
Serve hot sprinkled with remaining parsley.
