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WEEK 32 CHICKPEA Lamb and Chickpea Stew

with Charred Courgettes and Zahtar Ciabatta
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
525 kcal
Protein
: 
31.3g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 carton(s)

Chickpeas

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Ciabatta

200 grams

Lamb Mince

30 grams

Tomato Puree

1 unit(s)

Garlic Clove

50 grams

Harissa Paste

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Carrot

1 pot(s)

Za'atar

1 unit(s)

Red Onion

Not included in your delivery

1 tbsp

Olive Oil

200 milliliter(s)

Water for the Lamb

Energy (kJ)2195 kJ
Energy (kcal)525 kcal
Fat29.2 g
of which saturates8.1 g
Carbohydrate33.2 g
of which sugars16.7 g
Dietary Fibre12.6 g
Protein31.3 g
Salt1.2 g
Calcium48.3 mg
Iron1.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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 lamb

Lower the heat and cook gently until fragrant, 1 minute.

Meanwhile drain and rinse the chickpeas.

3

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.

4

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.

5

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.

6

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!

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