Lamb kofta stew with cauliflower & chickpeas

This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two

  • Prep:30 mins
    Cook:45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 613
  • fat 25g
  • saturates 9g
  • carbs 33g
  • sugars 12g
  • fibre 12g
  • protein 57g
  • salt 1.2g


  • 2 tsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 400g can chopped tomatoes
  • 2 tsp tomato purée
  • 500ml hot lamb stock
  • ½ small cauliflower, broken into small florets
  • ½ x 400g can chickpeas (save the rest for the kofta balls)
  • ½ bunch coriander, leaves only, to serve
  • 250g minced lamb
  • 1 small onion, finely chopped
  • small pack coriander, finely chopped
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ x 400g can chickpeas (from above), drained and crushed


  1. First, make the sauce. Heat the oil in a large pan over a medium heat and fry the onion for around 10 mins until starting to soften and caramelise. Stir in the garlic and cook for about 1 min, then add the tomatoes and tomato purée and stir again. Season well and pour in 400ml of the stock. Cover and bring to the boil, then simmer over a very low heat while you make the kofta balls.

  2. Add all the ingredients for the kofta balls to a large mixing bowl, and mix with your hands until all the ingredients are combined. Spoon out golf ball-sized pieces of the mixture, and roll into balls using your hands.

  3. Give the sauce a good stir. Drop the kofta balls on top, then add the cauliflower florets and the rest of the chickpeas, pushing them just under the liquid. Simmer for 25-30 mins or until the kofta balls are tender, adding the remaining 100ml of stock, if necessary. Scatter over the coriander and serve.

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