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Lamb with spicy chickpeas

Lamb with spicy chickpeas

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal521
fat26g
saturates8g
carbs30g
sugars8g
fibre9g
protein44g
low insalt1.03g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2008

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Overall rating

Rating: 4 out of 5.5 ratings
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