Spicy lamb with chickpeas
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Spicy lamb with chickpeas

By Mary Cadogan

For a no-fuss everyday meal try spicy lamb with chickpeas

  • Cook:1 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 410
  • fat 22g
  • saturates 9g
  • carbs 13g
  • sugars 0g
  • fibre 4g
  • protein 40g
  • salt 0.91g

Ingredients

  • 700g cubed lamb
  • 400g can tomatoes in rich juice
  • 2-3 tsp harissa paste
  • 410g can chickpeas, drained
  • handful fresh coriander

Method

  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.

  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.

  3. Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

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