Lamb and Chickpea Stew

Ingredients

• 700g lamb shoulder, cubed
• 2 cans chickpeas
• 2 onions, chopped
• 3 garlic cloves
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tsp cinnamon
• 1 can chopped tomatoes
• 750ml stock
• 3 tbsp oil
• Coriander
• Salt

Instructions

1. Brown the lamb in oil; set aside.
2. Soften the onions and garlic, then add the spices.
3. Return the lamb, add the tomatoes and stock.
4. Simmer gently for 1 hour.
5. Add the chickpeas and cook another 20 minutes until the lamb is tender.
6. Finish with coriander.

Serving suggestions

• Serve with couscous, rice or bread.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions