Lamb and Chickpea Stew
A cheaper cut of lamb, slowly braised, stretched with chickpeas.
Serves 4 135 min 45g protein
LambLegumesMiddle easternSlow cookFreezer friendly
Plan it this weekIngredients
- Diced lamb shoulder700 g
- Tinned chickpeas800 g
- Tinned chopped tomatoes400 g
- Brown onions250 g
- Carrots250 g
- Garlic15 g
- Couscous250 g
- Ground cumin4 g
- Olive oil30 ml
Method
- Brown the diced lamb in the oil in batches in a heavy pot, then set aside.
- Cook the diced onion and carrot in the same pot for 8 minutes, then add the garlic and cumin for 1 minute.
- Return the lamb, add the tinned tomatoes and 400ml water, and bring to a simmer.
- Cover and cook gently for 90 minutes, then stir in the drained chickpeas and cook uncovered for 20 minutes more.
- Season to taste and serve over couscous prepared to the packet directions.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Eggplant and Chickpea Stew
- 700 g Eggplant instead of Diced lamb shoulder
Brown the eggplant cubes well in the oil first, then simmer covered for 20 minutes instead of 90 before adding the chickpeas for the last 15.
Vegan
Eggplant and Chickpea Stew
- 700 g Eggplant instead of Diced lamb shoulder
Brown the eggplant cubes well in the oil first, then simmer covered for 20 minutes instead of 90 before adding the chickpeas for the last 15.
Gluten-free
- 250 g Quinoa instead of Couscous
Simmer the quinoa for about 15 minutes instead of steeping couscous.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Diced lamb shoulder · 700 g
- Tinned chickpeas · 800 g
- Tinned chopped tomatoes · 400 g
- Brown onions · 250 g
- Carrots · 250 g
- Garlic · 15 g
- Couscous · 250 g
- Ground cumin · 4 g
- Olive oil · 30 ml