Combine Vegeta with olive oil and dessert or port wine, and mix to blend. Pour over the lamb chops, rubbing the marinade into the meat, and allow to stand for 30 minutes.
In the meantime, prepare puréed chickpeas by cooking well soaked chickpeas in boiling water with a little salt. Drain, add the olive oil, caraway seeds, pepper, salt and lemon juice. Mash with a hand blender, adding a little water from cooking chickpeas or a little olive oil until the purée is smooth enough.
Remove lamb chops from the marinade and grill over charcoal or in a griddle pan. When all the lamb is grilled, grill the sliced zucchini and the spring onions.
Serve grilled lamb chops with puréed chickpeas, grilled zucchini slices and spring onions.
Trim lamb chops by making small cuts in the thin layer of fat surrounding the meat to preserve the shape.
If caraway seeds are not your favourite, replace them with one spoonful of sesame seeds and a little salt. Heat a skillet and add sesame seeds. You do not need to grease the skillet as sesame seeds have a high oil content. Toast the sesame seeds on medium heat, shaking the pan to make them evenly toasted until they are golden and have started to crack open. This will take about 15 minutes.