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Lamb and Chickpea Stew

Lamb and Chickpea Stew

with Charred Courgette and Garlic Bread

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Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb and Chickpea Stew in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicyUnder 650 calories
Allergens: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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

200 grams

Lamb Mince

1 unit(s)

Red Onion

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

1 sachet

Tomato Puree

1 sachet

Harissa Paste

1 sachet

Cumin

10 grams

Chicken Stock Paste

1 pack(s)

Chickpeas

1 unit(s)

Ciabatta

(ContainsCereals containing gluten)

Not included in your delivery

200 milliliter(s)

Water for Lamb

1 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2620 kJ
Energy (kcal)626 kcal
Fat30.6 g
of which saturates8.2 g
Carbohydrate52.4 g
of which sugars13.7 g
Protein34.2 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Grater
Garlic Press
Sieve
Baking Tray
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 200°C.
b) Pop a large frying pan on medium-high heat (no oil). Once hot, add the lamb mince to the pan and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Once browned, season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

a) 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). Trim the courgette and slice into thick 1cm rounds.
b) Once the lamb has browned, stir in the onion and carrot. Cook until softened, 3-4 mins.
c) Once the veg is soft, stir in the tomato puree, harissa paste (add less if you don't like heat), cumin and half the garlic. Lower the heat and stir-fry gently until fragrant, 2-3 mins.

3

a) Add the water for the lamb (see ingredients for amount) and chicken stock paste to the pan.
b) Drain and rinse the chickpeas in a sieve, then add to the pan.
c) Season to taste with salt and pepper. Simmer until thickened, 8-10 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

4

a) While the lamb simmers, heat a large frying pan on high heat (no oil).
b) When hot, add the courgettes and cook until charred, 3-4 mins. Turn only every couple of mins - this will result in the courgettes picking up some nice colour.

5

a) While the courgette is charring, halve the ciabatta and pop it onto a baking tray, cut-side up.
b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see ingredients for amount).
c) Bake on the top shelf of your oven until the edges are golden, 5-6 mins.

6

a) Taste and season the stew with salt and pepper if needed. Add a splash of water if it's a little dry.
b) Share the stew between your bowls and top with the charred courgettes.
c) Cut the garlic bread into triangles and serve alongside for dipping and scooping. Enjoy!