Lamb and Chickpea Stew
with Charred Courgette and Sumac Garlic Bread
Looking for a quick and tasty midweek dinner option? Try cooking up our 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
200
Lamb Mince
1
Red Onion
1
Carrot
2
Garlic Clove
1
Courgette
(May contain Celery)
30
Tomato Puree
50
Harissa Paste
1
Ground Cumin
10
Chicken Stock Paste
1
Chickpeas
1
Ciabatta
(Contains Cereals containing gluten)
1
Sumac
Not included in your delivery
200
Water for the Lamb
1
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop a large frying pan on medium-high heat (no oi l).
c) Once hot, add the lamb mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, halve, peel and thinly slice the red onion. Trim and coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press). Trim the courgette and slice into thick 1cm rounds.
b) Once the lamb has browned, stir in the onion and carrot. Cook until softened, 3-4 mins.
c) Once the veg is soft, stir in the tomato puree, harissa paste (add less if you'd prefer things milder), cumin and half the garlic. Lower the heat and stir-fry gently until fragrant, 2-3 mins.
a) Add the water for the lamb (see pantry for amount) and chicken stock paste to the pan.
b) Drain and rinse the chickpeas in a sieve, then add to the pan.
c) Season to taste with salt and pepper. Simmer, stirring occasionally, until thickened, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) While the lamb simmers, heat a 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 and pop it onto a baking tray, cut-side up.
b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle with the sumac.
c) Bake on the top shelf of your oven until the edges are golden, 5-6 mins.
a) Taste and season the stew with salt and pepper if needed. Add a splash of water if it's a little dry.
b) Share the stew between your bowls and top with the charred courgettes.
c) Cut the sumac garlic bread into triangles and serve alongside for dipping and scooping.
Enjoy!
