Harissa Lamb and Chickpea Stew
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Harissa Lamb and Chickpea Stew

Harissa Lamb and Chickpea Stew

with Charred Courgette and Ciabatta

Tags:
Under 650 calories
Quick
Spicy
Allergens:
Sulphites
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Carrot

200 grams

Lamb Mince

1 unit(s)

Courgette

(May contain Celery)

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Chermoula Spice Mix

50 grams

Harissa Paste

(Contains Sulphites)

10 grams

Chicken Stock Paste

1 carton(s)

Chickpeas

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar

15 grams

Butter

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Nutritional information

Energy (kJ)2639 kJ
Energy (kcal)631 kcal
Fat32.8 g
of which saturates11.5 g
Carbohydrate50.1 g
of which sugars13.2 g
Protein33.7 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Box Grater
Large Frying Pan
Knife

Instructions

1

a) Trim and coarsely grate the carrot (no need to peel).

b) Pop a large frying pan on high heat (no oil).

c) Once hot, add the lamb mince and carrot. Fry until browned, 5-6 mins.

d) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

a) Meanwhile, trim the courgette and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). 

b) Once the lamb has browned, drain and discard any excess fat. Season with salt and pepper.

c) Lower the heat, then stir in the tomato puree, chermoula spice and garlic. Cook until fragrant, 1-2 mins.

3

a) Add the harissa paste (add less if you'd prefer things milder), chicken stock paste, sugar (see pantry for amount) and chickpeas with all their liquid to the pan. Stir to combine.

b) Season with salt and pepper. Simmer, stirring occasionally, until thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

4

a) While the lamb simmers, pop another large frying pan on high heat with a drizzle of oil.

b) Once hot, add the courgette and cook until charred, 4-5 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

5

a) While the courgette chars, halve the ciabatta.

b) Toast the ciabatta halves in your toaster until golden.

c) Once toasted, drizzle with oil and season with salt.

6

a) Stir the butter (see pantry for amount) through the stew until melted. Add a splash of water if it's a little thick.

b) Share the stew between your bowls and top with the charred courgette.

c) Cut the ciabatta into triangles and serve alongside for dipping.

Enjoy!