By Louise Nelson

This recipe comes from the kitchen of Bob and Gia Arbogast, who graciously gifted Brian and I two plates for dinner. Delicious!!

A few shortcuts from the chefs: Use one 28 oz can of whole peeled tomatoes, chopped and drained, instead of fresh tomatoes. And use a 16 oz can of chick peas instead of dry peas. And double the amount of lamb.