Lamb with chickpeas recipe

By Mitzie Wilson

Serves 8
Takes 11/2 hours to make, plus cooling. Freeze for up to 3 months, then defrost overnight and reheat
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Rating

This handy freeze-ahead North African recipe is full of exciting flavours and requires only minimal effort

Ingredients

4 tbsp vegetable oil
1kg shoulder or leg of lamb, cubed
2 onions, chopped
4 celery sticks, chopped
4 tbsp tomato purée
2 tsp ground cumin
Cayenne pepper, to taste (see tip)
750ml lamb or vegetable stock, hot
250g dried ready-to-eat apricots
100g dried ready-to-eat prunes
410g can chickpeas
Couscous mixed with toasted flaked almonds and fresh coriander, to serve

Method

1. Heat the oil in a large frying pan over a medium-high heat. Fry the lamb in batches until just browned. Remove with a slotted spoon and put into a medium casserole.
2. Add the onions and celery to the frying pan and cook for 5 minutes, stirring, until just transparent. Add the tomato purée, cumin and cayenne pepper and fry for 1 minute. Pour over the stock, bring to the boil, then pour into the casserole. Stir in the apricots and prunes and simmer over a low heat for 1 hour, or until the lamb is tender.
3. Cool completely, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
4. Drain and rinse the chickpeas, then stir into the casserole. Simmer for a few minutes to heat through. Season to taste. Serve with the couscous and garnish with coriander.

Nutritional info

Per serving: 514kcals, 20g fat (5.3g saturated), 34.8g protein, 52.3g carbs, 18.4g sugar, 0.7g salt

Chef's tip

If you want to eat this straightaway, prepare up to the end of step 2, then complete step 4. Add a pinch of cayenne pepper for subtle warmth, 1/2 teaspoon for a bit more heat and 1 teaspoon for a kick.