Spicy lamb with chickpeas

Spicy lamb with chickpeas

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(33 ratings)

Cook: 1 hr - 1 hr, 30 mins


Serves 4
For a no-fuss everyday meal try spicy lamb with chickpeas

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal410
  • fat22g
  • saturates9g
  • carbs13g
  • sugars0g
  • fibre4g
  • protein40g
  • salt0.91g
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  • 700g cubed lamb



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 400g can tomatoes in rich juice



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2-3 tsp harissa paste
  • 410g can chickpeas, drained
  • handful fresh coriander


  1. Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.

  2. Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.

  3. Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

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Comments, questions and tips

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26th Apr, 2014
Forgot to say I also served light mozarella on top!
26th Apr, 2014
I didn't have any Harissa in so I used chilli flakes, it was delicious. I'll certainly make this again.
29th Jan, 2013
Considering the amount of ingredients it was surprisingly tasty though will try a chili next time as others have suggested.
10th Sep, 2011
The sauce is a little bit thin and it needs more harisa. It is ok but nothing special.
11th Jun, 2011
Really bland, lack a depth of flavour. I would not make this again, unless I added quite a few more ingredients.
maggiebleksley's picture
5th Nov, 2019
How was it bland? Did you forget to add the harissa?
14th Feb, 2011
Like Clare, I also did this in my slow cooker. Result was great. Actually looked very colourful with chick peas and diced carrot, red and green peppers. Very simple and very tasty.
21st Oct, 2010
yum BUT i used more harrisa and a whole aubergine cubed. i browned the lamb and sauteed the veggies first. added a stock cube too. i cooked it for quite a time and then put in a casserole dish and topped with mixed root veg like shepherds pie! it was gorgeous.
8th Sep, 2010
Thought this was ok but seemed to be lacking something, think I will follow other peoples suggestions and try adding some onion and garlic
29th Aug, 2010
Made this for dinner for the family the other night and wasn't impressed. It just tasted of lamb in tomato sauce. The harrisa paste seemed like tomato puree with chillis in, which made it hot but otherwise just tasted of more tomatoes. The meal only redeemed itself when I added tons of chopped coriander at the end. Not a dish any of us were particularly impressed with and not something we will bother to make again.


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4th Feb, 2014
I made this last night and it was yummy but I did change a few things, so I just used this for inspiration. I browned the meat first, then added an onion, some garlic, mushrooms and a pepper. Cooked until the veg was soft then added the harissa and cooked for a few more mins, then added the tinned tomatoes and water (as directed) and added a stock cube. I also added half a tea spoon each of turmeric, ground coriander and cumin and a pinch of brown sugar. Left it to simmer away for about and hour then added the chickpeas. It was a delicious rich spicy stew, with tender chunks of meat. A great winter warmer! Served with rice and if not on a diet I would suggest chunky bread and butter to mop up all the juice! :-)
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