Spicy lamb with chickpeas

Spicy lamb with chickpeas

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(28 ratings)

Cook: 1 hr - 1 hr, 30 mins

Easy

Serves 4
For a no-fuss everyday meal try spicy lamb with chickpeas

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal410
  • fat22g
  • saturates9g
  • carbs13g
  • sugars0g
  • fibre4g
  • protein40g
  • salt0.91g
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Ingredients

  • 700g cubed lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 400g can tomatoes in rich juice
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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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Comments (30)

robinsingleton's picture
5

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.

jaqui_sampson's picture
5

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.

mosdela's picture
4

A tasty simple dish.

annerieke's picture
2

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!

racheleleri's picture
5

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

bethocallaghan's picture
4

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.

victoriariches's picture
4

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.

debbiefdavies's picture
5

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.

ninkaur's picture
5

really great meal warms you to the bones.

juliesel's picture

could you explain why lamb needs rinsing?

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