Spicy lamb with chickpeas

Spicy lamb with chickpeas

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(27 ratings)

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Cooking time

Cook: 1 hr - 1 hr, 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
410
protein
40g
carbs
13g
fat
22g
saturates
9g
fibre
4g
sugar
0g
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

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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.

Recipe from Good Food magazine, February 2004

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Comments

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ziggyflower's picture

Forgot to say I also served light mozarella on top!

ziggyflower's picture

I didn't have any Harissa in so I used chilli flakes, it was delicious. I'll certainly make this again.

beclam's picture
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Considering the amount of ingredients it was surprisingly tasty though will try a chili next time as others have suggested.

lovelyamanda's picture
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The sauce is a little bit thin and it needs more harisa. It is ok but nothing special.

Ruby Sparkle's picture
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Really bland, lack a depth of flavour. I would not make this again, unless I added quite a few more ingredients.

rowlettj's picture
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Like Clare, I also did this in my slow cooker. Result was great. Actually looked very colourful with chick peas and diced carrot, red and green peppers. Very simple and very tasty.

traciekan's picture

yum BUT i used more harrisa and a whole aubergine cubed. i browned the lamb and sauteed the veggies first. added a stock cube too. i cooked it for quite a time and then put in a casserole dish and topped with mixed root veg like shepherds pie! it was gorgeous.

jdwillow26's picture
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Thought this was ok but seemed to be lacking something, think I will follow other peoples suggestions and try adding some onion and garlic

emj9415's picture

Made this for dinner for the family the other night and wasn't impressed. It just tasted of lamb in tomato sauce. The harrisa paste seemed like tomato puree with chillis in, which made it hot but otherwise just tasted of more tomatoes. The meal only redeemed itself when I added tons of chopped coriander at the end. Not a dish any of us were particularly impressed with and not something we will bother to make again.

dysphoria's picture
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Cooked for 45 mins, used sambal olek as didnt have any harissa.

Added cubed potatoes.

Very yummy :)

dancingbunny's picture
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It was delicious, really tender and the chickpeas were lovely and buttery. I put in two tablespoons of harissa paste and served with cous cous. Would definitely make again.

stesar's picture
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this was so easy to make my son made it . It was very nice

jennyknox's picture
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Me and my husband love this dish, we like it a bit spicy so added a bit of chopped red chilli, I also fry my lamb till browned and add some red onion.
As someone else suggested adding some spinach gives it something a little extra.
About five minutes before it's ready I add cous cous directly into the pan, which then cooks in the stew.

hippobite's picture

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

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

liezeldutoit's picture
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This was ok, but not that special.

roybaggio's picture

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

spicydave's picture
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A great dish.Quick and easy to prepare.

clarey2311's picture
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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.

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

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