Lamb & aubergine stew with crispy chickpea topping

Lamb & aubergine stew with crispy chickpea topping

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A gutsy, lamb casserole laced with North African spices and topped with a crunchy crust of feta cheese and store cupboard pulses

  • Freezable
Nutrition: per serving
NutrientUnit
kcal526
fat33g
saturates14g
carbs28g
sugars10g
fibre7g
protein31g
salt2.4g
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Ingredients

Method

  • STEP 1

    Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.

  • STEP 2

    Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.

RECIPE TIPS
HOW TO FREEZE YOUR LAMB STEW

Cook the stew to the end of Step 2, cool, then transfer to a plastic container and freeze for up to three months. Defrost, then continue from Step 3.

Goes well with

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    Rating: 5 out of 5.11 ratings
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