Quick lamb and chickpea casserole
- April 2010
- Serves 4
- 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.
- Dairy-free recipes
- 22.5g (6.7g saturated)
- 25g (8.2g sugar)
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.
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