Lamb and Chickpea Stew

Lamb and Chickpea Stew

with Charred Courgettes and Zahtar Ciabatta

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You'll love how quick and easy it is to prepare this mouth-watering stew of tender lamb and nutty chickpeas. Harissa paste combines with tomato puree and zahtar spice to tingle all your taste buds whilst the slices of charred courgette keeps things fresh. Time to throw away those takeaway menus!

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Lamb Mince

1 unit(s)

Red Onion

1 unit(s)


1 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 sachet

Rose Harissa Paste


1 pack(s)


1 sachet

Chicken Stock Powder


1 unit(s)


1 unit(s)


(ContainsSoya, Gluten)

1 pot(s)

Zahtar Spice


Not included in your delivery

200 milliliter(s)

Water for Lamb

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2860 kJ
Energy (kcal)684 kcal
Fat33.0 g
of which saturates7.0 g
Carbohydrate56 g
of which sugars21.0 g
Dietary Fiber3 g
Protein34 g
Salt2.41 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
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Pop a large saucepan onto medium high heat (no oil).When the pan is hot, add the mince, season with salt and pepper and fry until browned, 4-5 mins.Break up with your wooden spoon as it cooks. Once cooked, drain off any excess fat.IMPORTANT: Wash your hands after handling raw meat.Preheat your oven to 200°C.


Meanwhile, halve, peel and thinly slice the red onion.Trim and coarsely grate the carrot (no need to peel), peel and grate the garlic (or use a garlic press).Once browned, stir the onion and carrot into the lamb. Cook until softened, 3-4 mins.Then add the garlic, tomato puree and harissa paste to the lambLower the heat and cook gently until fragrant, 1 minute.Meanwhile drain and rinse the chickpeas.


Add the water (see ingredients for amount) and chicken stock powder.Stir in the chickpeas.Season with salt and pepper, simmer until the mixture has thickened, 8-10 mins, stir occasionally.


While the lamb cooks, pop a frying pan onto high heat (no oil).Trim the courgette and slice into 1cm thick rounds.When the pan is very hot, add the courgettes and cook until charred, 3-4 mins on each side.TIP: You want the courgettes to char - this will add more flavour. You may have to cook them in batches.


While the courgette is charring, slice the ciabatta in half as if you were making a sandwich.Pop the ciabatta on a baking tray.Drizzle the olive oil (see ingredients for amount) onto the cut side and then sprinkle on half the Zahtar spice.Bake in the oven until the edges are golden, 3-4 mins.


Season the stew with salt and pepper to taste and add a splash of water if it's a little dry.Share between your bowls and top with the courgette slices.Finish with a drizzle of olive oil and a final sprinkle of the remaining Zahtar spice.Cut the ciabatta slices into triangles and serve alongside.Enjoy!