Spicy lamb with chickpeas

Recipe uploaded by

Mary Cadogan

18 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 21-22

• Jenny

  01 November 2009

  Jenny rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• sal

  11 November 2009

  sal rated and commented on this recipe

  

  this was so easy to make my son made it . It was very nice

  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 £40 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