1 Soak the chickpeas overnight.
2 Wash the lamb, pat dry, then chop into bite-size pieces.
3 Peel the onions and the garlic and finely chop. Fry the meat in hot oil until browned all over. Add the onions and the garlic and saute, then pour in some of the lamb broth so that the meat is completely covered. Cover with a lid and simmer gently for about 30 minutes.
4 Peel the sweet potatoes and cut into cubes. Drain the chickpeas and add to the meat, together with the potatoes, cinnamon, honey and saffron threads. Simmer for a further 60 minutes over a low heat. Stir occasionally, adding a little lamb broth if necessary.
5 Season to taste with lemon juice, salt and cayenne pepper, sprinkle chopped basil leaves over the top and serve.