Spicy lamb with chickpeas

Recipe uploaded by

Mary Cadogan

17 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

410 kcalories, protein 40g, carbohydrate 13g, fat 22 g, saturated fat 9g, fibre 4g, salt 0.91 g

Latest comments and suggestions

Results 1-20

• Julie

  07 November 2007

  Julie commented on this recipe

  could you explain why lamb needs rinsing?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Narin

  08 November 2007

  Narin rated and commented on this recipe

  

  really great meal warms you to the bones.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• My binder

  10 December 2007

  My binder rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pumpkin

  28 January 2008

  Pumpkin rated and commented on this recipe

  

  Was amazed how tasty this was with so few ingredients, added a few chilli flakes to give it a kick. Will definitely cook this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  03 February 2008

  Victoria rated and commented on this recipe

  

  This was extremely easy to make & we all enjoyed it (even the children). I made it the day before we ate it, but it reheated successfully. I think next time, I'd use 2 tins of tomatoes to make it a bit saucier.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  10 March 2008

  Beth rated and commented on this recipe

  

  Nice - I used two tins of tomatoes - I think there was too much gravy but then don't know what it is usually like with one. I made th is the day before and it really did improve being left a day - I was worried as the meat seemed quite dry but leaving it a day really seemed to soften the meat out.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rach

  13 April 2008

  Rach rated and commented on this recipe

  

  Very simple, very tasty and very healthy. Definately one to make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annerieke

  28 May 2008

  Annerieke commented on this recipe

  Oh my... I just cooked this and my family did not like it at all! They liked the meat, but it was to hot to their taste. So next time I would add no or only one tsp harissa. Oh and when you want to leave it to simmer for some hours: stir in lots of water or wine, otherwise you'll have a paste when you're ready to eat it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annerieke

  28 May 2008

  Annerieke rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Natasha

  06 July 2008

  Natasha rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ash

  09 January 2009

  Ash rated and commented on this recipe

  

  A tasty simple dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jax

  01 March 2009

  jax rated and commented on this recipe

  

  A foolproof hit. Really easy to cook and very tasty. I added fried, sliced onion, lots more harissa, and a little ras el hanout too. Served it with couscous. Next time, I will add a little lemon juice to the couscous.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robin

  26 April 2009

  Robin rated and commented on this recipe

  

  A great dish.Quick and easy to prepare. The first time I made it with left over lamb.Use onions when I cook it and stir in spinach at the end.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SUGARPUFF

  26 April 2009

  SUGARPUFF rated and commented on this recipe

  

  really tasty,as per some tips above i added onion and spinach and left over night

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clare McNulty

  16 July 2009

  Clare McNulty rated and commented on this recipe

  

  Yummy and warming on a rainy July day! I used shoulder of lamb fillet, browned the lamb (used nearer to 400g as that's all I had) with 1 red onion and 3 chopped cloves of garlic (both fried) and bunged this in a slow cooker with the tomatoes, chickpeas, harissa paste (only had 1tsp) and 1 chopped (v. hot!) red chilli. I cooked it all for 5-6 hours and the meat ended up meltingly tender. Oh, and I chucked a chopped red and green pepper in there near the end too. There was quite a lot of sauce (probably because I didn't have the full quote of lamb) so I threw a handful of bulghur wheat in (what I was going to serve it with) 1 hour before the end. That soaked up a lot of the juice and it worked well (but want to make it again without doing that!). A very tasty recipe that is highly adaptable, judging from myself and others.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ALFIE DAVID

  02 August 2009

  ALFIE DAVID rated and commented on this recipe

  

  A great dish.Quick and easy to prepare.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Roy Beeharry

  16 September 2009

  Roy Beeharry commented on this recipe

  My parents are from Mauritius and we used to have this once a week, although if you like your lamb spicy add a single large chilli, split it and remove the seeds. One other way of making this dish really filling is to add peeled and chopped (cubed) potatoes. To top it off, add fresh water cress (drizzled with olive oil and tossed with onions) goes perfectly with the Lamb and sauce. Bonne Apetite

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Liezel

  07 October 2009

  Liezel rated and commented on this recipe

  

  This was ok, but not that special.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• weemouse

  07 October 2009

  weemouse rated and commented on this recipe

  

  Very tasty but needed a little something to give it more spice. Will make again ;)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HippoBite

  31 October 2009

  HippoBite commented on this recipe

  Can any other cuts of lamb be used in this recipe?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1490/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £25 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Cook 1 hr min 1 hr 30 mins

Ingredients

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

Per serving

410 kcalories, protein 40g, carbohydrate 13g, fat 22 g, saturated fat 9g, fibre 4g, salt 0.91 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk