Spicy lamb with chickpeas
- Mary Cadogan
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Serves 4
Easy
Cook: 1 hr - 1 hr and 30 mins
A star rating of 4.2 out of 5.37 ratingsRate
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For a no-fuss everyday meal try spicy lamb with chickpeas
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Ingredients
Nutrition
Units:
MetricUS
-
700g cubed lamb
-
400g can tomatoes
in rich juice
-
2-3 tsp harissa paste
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410g can chickpeas
drained
-
handful fresh coriander
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Nutrition: per serving
-
kcal410
-
fat22g
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saturates9g
-
carbs13g
-
sugars0g
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fibre4g
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protein40g
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salt0.91g
low
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Method
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step 1
Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
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step 2
Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
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step 3
Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.
Recipe from Good Food magazine, February 2004
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A star rating of 4.2 out of 5.37 ratings
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