Ingredients:

1 batch khobz flatbread, torn

For the Magara (sauce):
8 lamb chops (or skinless chicken breast halves or thighs)
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 medium carrots, halved lengthways then cut each half into three portions
2 medium courgettes (zucchini), halved lengthways and each half cut into three portions
2 large potatoes, quartered
1/4 swede or turnip, peeled and roughly chopped
1 parsnip, peeled and cut into six pieces
120g coked chickpeas, drained
2 tsp Ras el Hanout spice mix
salt and freshly-ground black pepper, to taste
1 pinch dried mint
1 tsp vegetable oil
200g tomatoes, puréed in a blender
1.5l water
1 large green chilli, finely chopped