Lamb chops with tomato gravy and chickpeas

Name: lamb chops with tomato gravy and chickpeas
Total time: 35 min
Yield: 4
Ingredients: 4 Lamb chops; 3 tablespoon flour; 4 tablespoon olive oil; 1 onion; 2 toes garlic; 1 eggplant; 1 teaspoon paprika; 1 teaspoon cumin; 15 tablespoon White wine vinegar; 1 tablespoon sugar; 1 look tomato cubes in juice; 1 tablespoon fresh thyme; 1 look chickpea

Ingredients

Directions

Season the lamb chops with salt and freshly ground black pepper and swirl them through the flour, shaking off the excess flour.
Heat the olive oil in a large frying pan and fry the lamb chops on high heat in 3-4 minutes brown.
Put them on a plate and fruit chopped onion and garlic softly glazed.
Add the diced aubergine and fry the cubes around brown.
Put in the paprika powder, ground cumin and 0.5 to 1 teaspoon freshly ground pepper.
Add the vinegar, sugar, tomato cubes with water, 100 ml water, thyme, and some salt and let the mixture simmer for 2-3 minutes until it becomes a sauce.
Put the lamb chops in and heat them gently for 6-8 minutes in the sauce.
Stir in the chickpeas and warm the dish for a while.
Tasty with Turkish bread.