Spicy lamb with chickpeas

Spicy lamb with chickpeas

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(28 ratings)

Cook: 1 hr - 1 hr, 30 mins


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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  • 700g cubed lamb



    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



    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


  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)

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

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

lovelyamanda's picture

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

Lemonyginger's picture

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

rowlettj's picture

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

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

Cooked for 45 mins, used sambal olek as didnt have any harissa.

Added cubed potatoes.

Very yummy :)

dancingbunny's picture

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

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

jennyknox's picture

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

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

liezeldutoit's picture

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

A great dish.Quick and easy to prepare.

clarey2311's picture

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

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


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Tips (1)

missmain90's picture

I made this last night and it was yummy but I did change a few things, so I just used this for inspiration.
I browned the meat first, then added an onion, some garlic, mushrooms and a pepper. Cooked until the veg was soft then added the harissa and cooked for a few more mins, then added the tinned tomatoes and water (as directed) and added a stock cube.
I also added half a tea spoon each of turmeric, ground coriander and cumin and a pinch of brown sugar.
Left it to simmer away for about and hour then added the chickpeas.
It was a delicious rich spicy stew, with tender chunks of meat. A great winter warmer! Served with rice and if not on a diet I would suggest chunky bread and butter to mop up all the juice! :-)