Lamb and Chickpea Stew
with Charred Courgette and Garlic Bread
- Cereals containing gluten
- May contain traces of allergens
- Cereals containing gluten
- Celery
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.
Ingredients
10
Chicken Stock Paste
200
Lamb Mince
1
Ciabatta
(Contains: Cereals containing gluten May be present: Cereals containing gluten)
1
Chickpeas
30
Tomato Puree
2
Garlic Clove
50
Harissa Paste
1
Courgette
(May be present: Celery)
1
Ground Cumin
1
Carrot
1
Red Onion
Not included in your delivery
200
Water for the Lamb
1
Olive Oil for the Garlic Bread
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
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.
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.
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.
a) While the lamb simmers, heat another 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.
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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-spiced, warming stew with North African-inspired flavours that many find deeply satisfying. Some find it a touch bland, particularly without the full measure of harissa or stock paste.
- Ease of prep: Straightforward to cook, though the actual time is often closer to 30–50 minutes rather than the suggested 20. Completing all the chopping and grating before browning the lamb helps keep things on track.
- Suggestions: Use half the harissa if you prefer a milder heat; add a splash more water or extra tomato puree if the stew looks dry. Tossing the courgettes in a little butter or olive oil after charring adds flavour, and some prefer stirring them into the stew rather than serving on top. Adding spinach, extra chilli, or a pinch of cinnamon and ginger are popular ways to build on the base recipe.
- Next-day meals: The stew keeps well and several people found the flavours improved the following day, making it a great option for a packed lunch.
- Portions: The lamb-to-chickpea ratio divides opinion; reducing the chickpeas slightly and adding a little more lamb helps balance the dish for those who find it too pulse-heavy.
