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Lamb with spicy chickpeas

A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 521
  • Carbohydrates 30
  • Saturated Fat 8
  • Sugar 8
  • Protein 44
  • Fat 26
  • Fibre 9
  • Salt 1.03

Nutrition per serving

  • Calories 521
  • Carbohydrates 30
  • Saturated Fat 8
  • Sugar 8
  • Protein 44
  • Fat 26
  • Fibre 9
  • Salt 1.03

Ingredients

  • 4 lean lamb cutlets or chops
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1?2 small cauliflower, cut into small florets
  • 2 tsp cumin seeds
  • 2 tsp harissa paste
  • 400g can chickpeas, drained and rinsed
  • 2 tbsp chopped parsley
  • squeeze orange juice

Method

  1. Heat grill to high. Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.

  2. Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.

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