Then place the casserole over medium-high heat until hot. Gently stir fry the ingredients for 4 minutes. Blend the tomatoes into a pulp (you can also add a cup of tomato puree). Add the tomato and chopped carrots to the pan also.
Stir well. Then turn the heat low. Cover the pan and let the lamb simmer for 90 minutes. After that let it cool down fully. You can put it in the fridge overnight to let the flavors develop. Then reheat the stew again (add a little water if necessary) and add the drained chickpeas.