Lamb with spicy chickpeas

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Good Food

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Recipe by Good Food

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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, salt 1.03 g

Latest comments and suggestions

• Chinglipino

  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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• 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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• Frantic Flapjack

  30 April 2008

  Frantic Flapjack rated and commented on this recipe

  

  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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• JM

  29 July 2009

  JM rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

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

Per serving

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

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