Heat the oil in a non stick pan and cook the chopped green onion with the chopped garlic just until a little glossy. Add the mince and mix well into the onions and garlic. Let the mince cook for about 5 minutes while adding your favorite spices. Pour in the Italian Passata Red Sauce, drop the heat to medium and let it cook for about 5 minutes before adding the tomato paste and cooking it for a further 8-10 minutes. If you find it too thick add a little water. (always best to add water slowly) Drain the liquid from the chickpeas, rinse under a running tap with cold water and pour into the mince. Let it cook for 2-3 minutes before removing from the heat. Serve with fresh green herbs and a dollop of yogurt. Finely dice all the samble ingredients, mix together with a squeeze of fresh lemon, grind of salt & fresh pepper and a drizzle of olive oil. De-seeding the tomatoes also helps from the samble getting soggy. Serve over or on the side of the mince and chickpeas dish. Enjoy!
Notes
You can serve this with wraps, roti, naan bread, focaccia or any similar type of bread. Drain and discard the liquid from the chickpeas. Rinse under a running tap and discard of any "chickpea shells" that you are sometimes lying loose in-between the chickpeas. You may or may not want to peel all the chickpeas because no doubt its incredibility tedious and honestly didn't make that much of a difference in this recipe. The only time I found this task worth it was when I made this recipewhich can also be added to your Mediterranean theme evening :)
