Moroccan lamb with orange and chickpeas

If using dried chickpeas, drain them and rinse under cold running water.
Place in a large saucepan and cover with water.
Bring to the boil, reduce heat and simmer for 1 to 1 1/2 hours, or until tender.
Remove from pan and add a little salt. Set aside.
In a large bowl, combine half the oil with the cinnamon, cumin, ginger, turmeric and saffron plus 2 ml salt and 2 ml pepper.
Add the cubed lamb, toss and set aside for 20 minutes.
Heat remaining oil in a frying pan and fry the lamb in batches until well browned.
Remove from pan and place in a flameproof casserole dish.
Add the onions to the pan and stir until well browned.
Stir in the garlic, tomatoes and 250 ml water and cook, stirring and scraping the base of the pan.
Pour the mixture into the casserole dish and add enough water to just cover the lamb.
Bring to the boil and skim off any scum from the surface.
Reduce the heat and simmer for an hour or until tender.
Drain the chickpeas and reserve the liquid.
Add the chickpeas and about 250 ml reserved liquid (or add the can of chickpeas, if using) to the lamb and simmer for 30 minutes.
Stir in half the coriander.
Serve with couscous or fragrant white rice, garnished with the remaining coriander.