Quick lamb and chickpea casserole

Ingredients

3 tbsp olive oil
2 red onions, finely sliced
2 garlic cloves, finely sliced
600g lamb leg steaks, cut into large chunks
1 tsp ground cumin
2 tsp hot paprika
2 tsp sweet smoked paprika
Grated zest of 1 lemon
2 tsp honey
400g can chopped tomatoes
500ml chicken stock, hot
400g can chickpeas, drained and rinsed
Handful fresh coriander, chopped

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Method

Heat half of the olive oil in a casserole over a low heat. Add the onion and gently fry for 10 minutes until soft. Add the garlic and fry for a further 2 minutes, then remove and set aside.
Add the remaining olive oil to the casserole and increase the heat. Season the lamb chunks and fry them for 5-6 minutes until browned all over. Add the spices and fry for a few minutes, then return the onion to the pan, along with the lemon zest, honey, tomatoes, hot stock and chickpeas.
Bring to the boil, then simmer for 20-25 minutes until the lamb is tender. Stir through the coriander and serve with couscous.

Recipe from April 2010 Issue

Nutrition

Nutrition: per serving

Calories: 481kcals
Fat: 22.5g (6.7g saturated)
Protein: 37.9g
Carbohydrates: 25g (8.2g sugar)
Salt: 1g

delicious. tips

To freeze: make the casserole (but don’t add the coriander), then freeze in a freezer bag or plastic box for up to 3 months. Defrost, reheat, add the coriander and serve. To make this into soup, cut the lamb into smaller chunks, and add double the quantity of canned tomatoes and stock.
Freezes well.

Buy ingredients online

Published: 31 Mar 10
Updated: 18 Mar 24

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Rah Rah says:

11th May 2017 at 7:12 pm

Simple and tasty, even tastier the next day. I’ll make it again when I can splash out on lamb!

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