Name: Lamb with spicy chickpeas
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Moroccan
Ingredients: 4 lean lamb cutlets or chops; 1 tbsp olive oil; 1 red onion chopped; 1⁄2 small cauliflower cut into small florets; 2 tsp cumin seed; 2 tsp harissa paste; 400g can chickpea drained and rinsed; 2 tbsp chopped parsley; squeeze orange juice

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Lamb with spicy chickpeas

Lamb with spicy chickpeas

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.5 ratingsRate

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A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

4 lean lamb cutlets

or chops
1 tbsp olive oil
1 red onion

chopped
1⁄2 small cauliflower

cut into small florets
2 tsp cumin seed
2 tsp harissa paste
400g can chickpea

drained and rinsed
2 tbsp chopped parsley
squeeze orange juice

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Nutrition: per serving

kcal521
fat26g
saturates8g
carbs30g
sugars8g
fibre9g
protein44g
salt1.03g

low

Method

step 1

Heat grill to high. Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.
step 2

Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.

Recipe from Good Food magazine, April 2008

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A star rating of 4.2 out of 5.5 ratings

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