1.Place half the oil and the onion in a medium saucepan. Cook, stirring over medium heat for 5 minutes or until onion starts to soften. Add garlic and cook until fragrant. Add the chickpeas, undrained tomatoes, tomato paste and sugar. Simmer for 15 minutes or until thick.
2.Meanwhile, combine remaining oil, 1 tablespoon of the lemon juice, lemon rind, cumin and cinnamon on a plate. Season well with freshly ground black pepper. Roll the lamb in the spice mixture to coat.
3.Spray a char-grill pan with cooking spray and heat over high heat. Cook lamb for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate; cover and set aside to rest for 5 minutes.
4.Stir the mint through the chickpeas mixture and season well with freshly ground black pepper. Serve with the sliced lamb and steamed beans.
Suitable to freeze. Not suitable to microwave.Note