method
1. Soak chickpeas in water to cover overnight. The next day, drain chickpeas and put into saucepan. Cover with boiling water and add bouquet garni. Cover and simmer for 1 hour.
2. Cut the lamb into large pieces. Peel and chop the onion. Peel and crush garlic. Heat the butter and oil in flameproof casserole and fry the onion, garlic, cumin and cinnamon for 5 minutes. Add meat pieces to pan and brown on all sides.
3. Drain chickpeas and add to casserole with the rosemary, bay leaf, seasoning and tomatoes. Cover and cook gently for 1 1/2 hours. Adjust seasoning and sprinkle with lemon juice and parsley just before serving.
