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Tagine Inspired Harissa Lamb and Chickpeas
Tagine Inspired Harissa Lamb and Chickpeas

Tagine Inspired Harissa Lamb and Chickpeas

with Charred Courgette and Ciabatta

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Inspired by the slowly-simmered tagine dishes popular in Morocco and Maghrebi cuisine, so-named for the earthernware pot in which they're cooked, this Tagine Inspired Harissa Lamb and Chickpeas is a quicker version that's ready in less than 25 minutes. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Spicy
•High Protein
•Calorie Smart
Allergens:
Sulphites
•Cereals containing gluten

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Carrot

200 grams

Lamb Mince

1 unit(s)

Courgette

(May contain traces of: 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

Nutritional information

Energy (kJ)2666 kJ
Energy (kcal)637 kcal
Fat32.8 g
of which saturates11.5 g
Carbohydrate51.1 g
of which sugars12.9 g
Dietary Fibre12.3 g
Protein33.7 g
Salt3 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Grater
•Garlic Press

Instructions

Fry the Lamb
1

a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta.

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

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

Spice Things Up
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 mix and garlic. Cook until fragrant, 1-2 mins.

Bring on the Chickpeas
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.

Char the Courgette
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.

Toast the Ciabatta
5

a) While the courgette chars, halve the ciabatta.

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

c) If you're using the oven, warm on the top shelf until golden, 2-3 mins.

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

Finish and Serve
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!

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Explore Similar Recipes

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