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Spicy lamb with chickpeas

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  • 700g cubed lamb
  • 400g can tomatoes in rich juice
  • 2-3 tsp harissa paste
  • 410g can chickpeas, drained
  • handful fresh coriander
Servings: 4

  1. Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
  2. Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
  3. Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

Estimated Nutrient Breakdown:

Calories: 5,173.04
Weight: 1,524.76g
Total Fat: 494.53g
Saturated Fat: 248.49g
Trans-Fat: g
Monounsaturated Fat: 198.04g
Polyunsaturated Fat: 24.29g
Protein: 76.11g

Cholesterol: 539.00g
Sodium: 1,703.71g
Calcium: 451.99g
Magnesium: 197.65g
Potassium: 2,146.99g
Iron: 11.18g
Zink: 10.51g
Phosphorus: 916.50

Vit A: 93.77
Vit B1: 2.81
Vit B2: 1.05
Vit B3: 15.79
Vit B6: 1.72
Vit B12: 7.42
Vit D: 0.00
Vit E: 0.00
Vit K1: 31.39


Caution: Gluten,Wheat,Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Carb
Notes: I be crazy about addons, because they are elegant!!

Author: BBC Good Food
Tags: Wild Food Box

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