Lamb with spicy chickpeas
Serves 2
Easy
Prep:
Cook:
A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too
Skip to ingredients
- 4 lean lamb cutletsor chops
- 1 tbsp olive oil
- 1 red onionchopped
- 1⁄2 small cauliflowercut into small florets
- 2 tsp cumin seed
- 2 tsp harissa paste
- 400g can chickpeadrained and rinsed
- 2 tbsp chopped parsley
- squeeze orange juice
Nutrition: per serving
- kcal521
- fat26g
- saturates8g
- carbs30g
- sugars8g
- fibre9g
- protein44g
- salt1.03glow
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.
