Senegalese Roasted Lamb, Ghana Jollof Rice, Braised Chickpeas and Onion Mustard Sauce

Name: Senegalese Roasted Lamb, Ghana Jollof Rice, Braised Chickpeas and Onion Mustard Sauce
Yield: Yield: 6-8 servings
Cuisine: American
Ingredients: 5 cups chicken stock; 1½ tablespoons tomato paste; 1 garlic clove, crushed; ½ tablespoon chili power; 1-2 sprigs of thyme; 1 red scotch bonnet pepper, deseeded, rough chopped; Vegetable or canola oil, for cooking; Vegetable or canola oil, for cooking; ½ tablespoon curry powder; 1 large onion, fine dice; 1 white onion, chopped; 1 tablespoon reserved lamb marinade; ½ teaspoon honey; 1 tablespoon Dijon mustard; Senegalese Roasted Lamb; Onion Mustard Sauce; 4 cups chicken stock or vegetable stock; Microgreens, as needed; Ghana Joloff Rice; Braised Chickpeas; 1 large bay leaf; 1 garlic clove, smashed; 1 small white onion, peeled; 4 cups chicken stock or vegetable stock; 4 cups jasmine rice; Salt, to taste; 1 cup dry chickpeas; 2 sprigs thyme; 1 teaspoon extra-virgin olive oil; Oil, as needed