Harissa Lamb and Chickpea Stew
with Charred Courgette and Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Lamb and Chickpea Stew in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Carrot
200 grams
Lamb Mince
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
1 sachet(s)
Chermoula Spice Mix
10 grams
Chicken Stock Paste
1 carton(s)
Chickpeas
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
Not included in your delivery
15 grams
Butter
Nutritional information
Utensils
Instructions
a) Trim and coarsely grate the carrot (no need to peel).
b) Pop a large frying pan on high heat (no oil).
c) Once hot, add the lamb mince and carrot. Fry until browned, 5-6 mins.
d) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, peel and grate the garlic (or use a garlic press). Trim the courgette and slice into 1cm thick rounds.
b) Once the lamb has browned, drain and discard any excess fat. Season with salt and pepper.
c) Lower the heat, then stir in the tomato puree, harissa paste (add less if you'd prefer things milder), chermoula spice mix and garlic. Cook until fragrant, 1-2 mins.
a) Add the chicken stock paste and chickpeas with all their liquid to the pan. Stir to combine.
b) Season with salt and pepper. Simmer, stirring occasionally, until thickened, 6-8 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) While the lamb simmers, pop another large frying pan on high heat (no oil).
b) Once hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
a) While the courgette chars, halve the ciabatta.
b) Toast the ciabatta halves in your toaster until golden. If you don't have a toaster, warm in the oven on the top shelf until golden, 2-3 mins.
c) Once toasted, drizzle with oil and season with salt.
a) Stir the butter (see pantry for amount) through the stew until melted.
b) Share the stew between your bowls and top with the charred courgette.
c) Cut the ciabatta into triangles and serve alongside for dipping.
Enjoy!
