Lamb with spicy chickpeas

Lamb with spicy chickpeas

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(5 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2
A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal521
  • fat26g
  • saturates8g
  • carbs30g
  • sugars8g
  • fibre9g
  • protein44g
  • salt1.03g
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Ingredients

  • 4 lean lamb cutlets or chops
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, chopped
  • 1⁄2 small cauliflower, cut into small florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tsp cumin seed
  • 2 tsp harissa paste
  • 400g can chickpea, drained and rinsed
  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • squeeze orange juice

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.

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Comments, questions and tips

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metropoleman
27th Oct, 2010
5.05
I just love this dish...
joanie0
29th Jul, 2009
5.05
Very easy simple dish - perfect as the recipe suggests. I did use a very fiery harrisa paste.
Frantic Flapjack
30th Apr, 2008
3.05
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.
lizstewart
16th Apr, 2008
Thought the taste needed a bit more depth, so added some chopped tomatoes and a squeeze of tomato ketchup. Lovely!
chinglipino
3rd Apr, 2008
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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