Lamb and chickpea stew

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 500 g lean diced lamb
• 2 cans canned chickpeas, drained and rinsed
• 400 g canned chopped tomatoes
• 1 whole onion, chopped
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tbsp olive oil
• 300 ml vegetable stock
• 1 tbsp fresh cilantro, chopped, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a large pan and brown the lamb in batches.
2. 2Step 2. Add the onion and garlic and cook until softened.
3. 3Step 3. Stir in the cumin, tomatoes, chickpeas and stock.
4. 4Step 4. Cover and simmer gently for 45–50 minutes until the lamb is tender and cooked through with no pink meat remaining.
5. 5Step 5. Check the stew is steaming hot (165°F) throughout before serving.
6. 6Step 6. Scatter with fresh cilantro to serve.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.