Lamb with spicy chickpeas

Lamb with spicy chickpeas

A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Method

  1. Heat grill to high. Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.
  2. Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.

Per serving

521 kcalories, protein 44g, carbohydrate 30g, fat 26 g, saturated fat 8g, fibre 9g, sugar 8g, salt 1.03 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

  • 03 April 2008

    Chinglipino commented on this recipe

    Did this recipe from the magazine. It was lovely! So easy to make! Fab mid-week dinner! My partner who isn't keen on lamb thought it was really good.

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  • Binder photo Liz

    16 April 2008

    Liz commented on this recipe

    Thought the taste needed a bit more depth, so added some chopped tomatoes and a squeeze of tomato ketchup. Lovely!

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  • 30 April 2008

    Frantic Flapjack rated and commented on this recipe

    3 stars

    As Liz commented, it did need more depth so I will try her tip if I make it again. Served with roast chicken instead of lamb. Very quick midweek meal.

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  • Binder photo JM

    29 July 2009

    JM rated and commented on this recipe

    5 stars

    Very easy simple dish - perfect as the recipe suggests. I did use a very fiery harrisa paste.

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  • 27 October 2010

    Pat B rated and commented on this recipe

    5 stars

    I just love this dish...

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  • 13 August 2011

    Julie rated this recipe

    3 stars

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Ingredients

  • 4 lean lamb cutlets or chops
  • 1 tbsp olive oil
  • 1 red onion , chopped
  • 1⁄2 small cauliflower , cut into small florets
  • 2 tsp cumin seeds
  • 2 tsp harissa paste
  • 400g can chickpeas , drained and rinsed
  • 2 tbsp chopped parsley
  • squeeze orange juice
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Per serving

521 kcalories, protein 44g, carbohydrate 30g, fat 26 g, saturated fat 8g, fibre 9g, sugar 8g, salt 1.03 g

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