North African Lamb with Chilli, Ginger and Chickpeas

170g chickpeas (soaked overnight if necessary)
1 large, firm aubergine, diced into 1 inch cubes
1 tin tomatoes
1 1/2 tbsp coriander seeds
1/2 tsp cumin seeds
4 lamb neck fillets, sliced into 2 inch pieces
4 medium/large chillis
2 tbsp grated fresh ginger
2 cloves of garlic, finely chopped
1 tsp vinegar
2 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Olive oil

Using a pestle and mortar, pound the cumin and coriander seeds with a big pinch of salt. Rub the mix into the lamb pieces.
Heat a large pan, add 2 tablespoons of olive oil and brown the lamb.
Add 2 more tablespoons of olive oil and add the diced aubergine . Fry, along with the lamb for a further 2 minutes, keeping everything moving.
Add the chilli and ginger and continue to cook for 3 minutes, then add the garlic and cook for a minute, still stirring constantly so it doesn't colour too much.
Add the vinegar and tomatoes, reduce the heat, cover and simmer for an hour, stirring occasionally.
Add the chickpeas and simmer for a further 5 minutes. The tomatoes should have created a thick sauce, while the aubergine should be soft and sweet.
Season as necessary and stir in the chopped fresh herbs.
Serve with couscous.