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

Nutrition per serving

  • kcal 521
  • fat 26g
  • saturates 8g
  • carbs 30g
  • sugars 8g
  • fibre 9g
  • protein 44g
  • salt 1.03g


  • 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


  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.

Suggested recipes from this collection...