Lamb & aubergine stew with crispy chickpea topping

Lamb & aubergine stew with crispy chickpea topping

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(5 ratings)


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Cooking time

Prep: 25 mins Cook: 2 hrs, 55 mins

Skill level



Serves 6

A gutsy, lamb casserole laced with North African spices and topped with a crunchy crust of feta cheese and store cupboard pulses

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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  • 3 tbsp olive oil
  • 2 red onions, chopped
  • 600g lamb leg or shoulder, cut into chunks
  • 2 tbsp plain flour
  • 4 garlic cloves, crushed
  • 1 aubergine, diced
  • 1 red pepper, diced
  • 1 orange pepper, diced
  • 1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon)
  • 1 tbsp harissa
  • 400g can chopped tomatoes
  • good pinch sugar
  • 1 beef or lamb stock cube
  • small handful coriander, chopped
  • small handful mint, chopped
  • 2 x 400g cans chickpeas
  • 1 tsp cumin seed drained and rinsed
  • 200g pack feta cheese, crumbled

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  1. Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
  2. Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
  3. Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.

Recipe from Good Food magazine, July 2013

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richard_no1's picture
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Great recipe. Added a little extra harissa and 2 chopped dried chillies. Reduced the sauce a little before adding the topping. Split into 3 foil containers with toppings for freezing. One third cooked in 35 mins at 180 fan.

lizleicester's picture
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Really tasty way to do lamb. I did stage 1 the day before and so only needed to add the herbs, re-heat and do the topping to have it ready for Sunday lunch. Simple and delicious.

helen707's picture
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Really tasty, i did not have chick peas so just used a herb breadcrumb topping, and added more veggies. Also could skim off fat after a couple of hours as shoulder is a bit fatty for our liking. But yes excellent recipe, easy to make in a large casserole, so not much washing up, even better. Really tender and plenty of left overs for another day!

emmas29's picture
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Delicious! I also used 2 aubergines and added an extra tsb or so of both harissa and ras-el-hanout as I like a bit of heat. Served with couscous this is a great dish for an informal dinner party!

pammiejay's picture
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Made as per the recipe but used 2 aubergines and 900g lamb. I would say this was the right amount of stew v topping. Used Belazu Rose Harissa which gave a nice spicy warmth. Good make ahead recipe (made the stew the day before and added the topping about 5hrs before it went in the oven).

ppp-99's picture

Really enjoyed this and tasted great cold the next day. I used a combination of extra lean lamb mince and lentils to lighten the fat and calories and reduce the cooking time. Will definitely make again.

bezann1's picture

An amazingly tasty dish. Cooked up to step 2 on Sunday and finished on Monday. The meat was so tender and the spice was perfection. Only adjustment-added an extra aubergine.
I recommend using Tesco finest ras-el-hanout as the rose buds give that extra flavour.