Lamb and Chickpea Stew

1 ½ lb lamb shoulder, cut into 1-inch cubes

2 tbsp olive oil

1 onion, finely chopped

2 carrot, peeled and sliced

2 stalk celery, thinly sliced

4 clove garlic, minced

2 tbsp tomato paste

1 can diced tomatoes, diced

1 can chickpeas, rinsed and drained

3 cup chicken stock, warm

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 cinnamon stick

1 bay leaf

1 ½ tsp salt

½ tsp black pepper, freshly ground

2 tbsp lemon juice, fresh

1 bunch parsley, chopped