Quick lamb and chickpea casserole

Quick lamb and chickpea casserole
  • Serves icon Serves 4
  • Time icon Takes 10 min to make, 40-45 min to cook

This quick lamb casserole recipe has the added boost of iron-rich chickpeas. It also freezes well.

Nutrition: per serving

Calories
481kcals
Fat
22.5g (6.7g saturated)
Protein
37.9g
Carbohydrates
25g (8.2g sugar)
Salt
1g
Calories
481kcals
Fat
22.5g (6.7g saturated)
Protein
37.9g
Carbohydrates
25g (8.2g sugar)
Salt
1g

Ingredients

  • 3 tbsp olive oil
  • 2 red onions, finely sliced
  • 2 garlic cloves, finely sliced
  • 600g lamb leg steaks, cut into large chunks
  • 1 tsp ground cumin
  • 2 tsp hot paprika
  • 2 tsp sweet smoked paprika
  • Grated zest of 1 lemon
  • 2 tsp honey
  • 400g can chopped tomatoes
  • 500ml chicken stock, hot
  • 400g can chickpeas, drained and rinsed
  • Handful fresh coriander, chopped

Method

  1. Heat half of the olive oil in a casserole over a low heat. Add the onion and gently fry for 10 minutes until soft. Add the garlic and fry for a further 2 minutes, then remove and set aside.
  2. Add the remaining olive oil to the casserole and increase the heat. Season the lamb chunks and fry them for 5-6 minutes until browned all over. Add the spices and fry for a few minutes, then return the onion to the pan, along with the lemon zest, honey, tomatoes, hot stock and chickpeas.
  3. Bring to the boil, then simmer for 20-25 minutes until the lamb is tender. Stir through the coriander and serve with couscous.

delicious. tips

  1. To freeze: make the casserole (but don’t add the coriander), then freeze in a freezer bag or plastic box for up to 3 months. Defrost, reheat, add the coriander and serve. To make this into soup, cut the lamb into smaller chunks, and add double the quantity of canned tomatoes and stock.

  2. Freezes well.

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