Roast Lamb with Chickpeas

Directions

1. In a large container, arrange the lamb pieces and add the marinade ingredients. Make sure to coat the lamb well. Occasionally turn the pieces to marinate evenly.
2. In a separate bowl, place the soaked chickpeas with plenty of water.
3. The next day, drain the chickpeas, rinse them, and add fresh water to boil. After 3-4 minutes, strain them and add fresh water (from a kettle) along with the bay leaves. Simmer for about an hour or until they soften (be careful not to overcook them).
4. While the chickpeas are simmering, start preparing the lamb. Remove the lamb from the marinade, pat it dry with a paper towel, and sear it in a wide pan with olive oil until it turns golden brown. Transfer the lamb to a casserole dish.
5. In the same pan, saute the onions, tomato paste, and garlic cloves. Deglaze with red wine and add the chopped tomatoes. Let it come to a boil.
6. While the sauce is simmering, create small incisions in the lamb pieces and stuff them with pieces of garlic from the marinade and sage leaves.
7. Once the chickpeas have softened, add them to the casserole dish over the lamb. Pour the sauce over the lamb and add enough broth from the chickpeas to cover everything. Sprinkle with salt, peper, and oregano.
8. Cover the casserole dish and cook in the oven at 150°C for three hours. Then, increase the temperature to 180°C, uncover the dish, and cook for another 45 minutes or until the dish takes on a golden color.

Serve the roast lamb with chickpeas hot and enjoy!

Note: Throughout the cooking process, remember to occasionally turn the lamb pieces.