A lovely simple dish to put together quickly, but is rich in flavour and comforting warmth. Not as heavy as a winter stew, this light weigh dish for the warmer months.

Moroccan Lamb and Chickpeas

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Cook Time 30 mins

Servings 2

Ingredients

  

• 400 gm lamb diced
• 2 Tbs olive oil
• 1 onion diced
• 1 garlic clove minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1 red capsicum sliced
• 1/2 cup green beans chopped
• 1 carrot diced
• 1/2 cup chickpeas
• 1/2 cup broth/chicken stock
• 1/2 lemon zest
• 1/4 cup fresh coriander
• 2 Tbs tomato paste

Instructions

 

• Heat a deep frypan with olive oil. 

  Add lamb and cook until it is browned. 

  Remove the lamb and its juices from the pan and set aside.

  Heat a little more olive oil in the pan and add the onion and garlic. 

  Sauté for a few minutes. 

  Add the cumin, coriander, cinnamon and carrots. 

  Cook for a few minutes. 

  Add the lamb and its juices back to the pan, along with the tomato paste, green beans, chickpeas, stock, and capsicum and lemon zest.

  Bring to the simmer and let it cook for around 20 minutes. Stir through the coriander.