Preheat a large skillet over medium high heat and add the olive oil.
Preheat the oven to 375 degrees F.
add int he tomatoes, bay leaves, stock, and bring the mixture a soft boil.
Add the seared lamb back to the pan, the chickpeas and cover the skillet. Allow the lamb to cook until tender in the oven and let the flavor infuse the sauce and chickpeas.
The lamb should be done in 30-45 minutes.
Preheat a large skillet over medium high heat and add the olive oil.
Season the lamb chops with salt and pepper and sear them for 4 minutes on each side. You may need to do this over 3 batches so the lamb can get a good sear instead of over crowding your skillet.
Remove al the lamb from the skillet and add a tablespoon more oil as needed to start sautéing the garlic and onions.
Add the spices with the onions and garlic and sauté them for about 5-8 minutes until fragrant and the onions have softened.
add int he tomatoes, bay leaves, stock, and bring the mixture a soft boil.
Add the seared lamb back to the pan, the chickpeas and cover the skillet. Allow the lamb to cook until tender over low heat and let the flavor infuse the sauce and chickpeas.
Once done, taste for salt and pepper, and sprinkle fresh parsley and green chillies.
Serve the lamb with fluffy white rice or pita bread or both. Enjoy!