Lamb chops with chickpeas and spinach

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
8 or 9 lamb loin chops
2 cans chickpeas, rinsed
1 16 oz. can diced tomatoes
1 medium onion, chopped
3 cloves garlic, minced
1/2 bag baby spinach, chopped
1/2 c red wine
olive oil
black pepper to taste
Chicago or Montreal steak seasoning
Juice of one lemon

Directions
Rub the chops with lemon juice and olive oil. Sprinkle with steak seasoning and set aside for an hour or so. Meanwhile, in a saucepan, sauté onion and garlic until soft. Add the chickpeas and tomatoes and 1/2 cup red wine. Simmer for at least a half hour, stirring occasionally, until most of the liquid has cooked off. Cook chops (I broiled them 5 minutes per side and they were nice and pink). Remove lamb and place on a platter and keep warm. Add spinach to the chickpeas and cook for a minute of two. Serve with the lamb while still piping hot.