Spicy lamb with chickpeas

Recipe uploaded by

Mary Cadogan

8 ratings

Recipe by Mary Cadogan

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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

• Julie

  07 November 2007

  Julie commented on this recipe

  could you explain why lamb needs rinsing?

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• Narin

  08 November 2007

  Narin rated and commented on this recipe

  

  really great meal warms you to the bones.

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• My binder

  10 December 2007

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• 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.

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• 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.

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• 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.

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• Rach

  13 April 2008

  Rach rated and commented on this recipe

  

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

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• 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!

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• Annerieke

  28 May 2008

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• Natasha

  06 July 2008

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Ingredients

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

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Difficulty and servings

Serves 4

Preperation 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

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