Lamb and Chickpea Stew
A cheaper cut of lamb, slowly braised, stretched with chickpeas.
Serves 4 135 min 45g protein
lamblegumesmiddle-easternslow-cookfreezer-friendly
Plan it this weekIngredients
- Diced lamb shoulder700 g
- Tinned chickpeas800 g
- Tinned chopped tomatoes400 g
- Brown onions250 g
- Carrots250 g
- Garlic15 g
- Couscous250 g
- Ground cumin4 g
- Olive oil30 ml
Method
- Brown the diced lamb in the oil in batches in a heavy pot, then set aside.
- Cook the diced onion and carrot in the same pot for 8 minutes, then add the garlic and cumin for 1 minute.
- Return the lamb, add the tinned tomatoes and 400ml water, and bring to a simmer.
- Cover and cook gently for 90 minutes, then stir in the drained chickpeas and cook uncovered for 20 minutes more.
- Season to taste and serve over couscous prepared to the packet directions.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
Shops to compare
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Not priced
- Diced lamb shoulder · 700 g
- Tinned chickpeas · 800 g
- Tinned chopped tomatoes · 400 g
- Brown onions · 250 g
- Carrots · 250 g
- Garlic · 15 g
- Couscous · 250 g
- Ground cumin · 4 g
- Olive oil · 30 ml