How To Make Lamb & Aubergine Stew with Crispy Chickpea Topping
Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.
Serves:
Ingredients
- 500g lamb shoulder, diced
- 1 large aubergine, chopped
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 400g can of chickpeas, drained and rinsed
- 400g can of chopped tomatoes
- 500ml lamb or vegetable stock
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh coriander, for garnish
Instructions
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Preheat the oven to 180°C (350°F).
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Heat the olive oil in a large oven-safe pot or casserole dish. Add the lamb and cook until browned on all sides.
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Remove the lamb from the pot and set aside. In the same pot, add the onion and garlic and cook until softened.
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Add the aubergine, cumin, coriander, and smoked paprika to the pot. Cook for 5 minutes, until the aubergine begins to soften.
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Return the lamb to the pot and add the chickpeas, chopped tomatoes, and lamb or vegetable stock. Season with salt and pepper.
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Bring the stew to a simmer, then cover and transfer to the preheated oven. Cook for 1 hour, until the lamb is tender.
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While the stew is cooking, prepare the crispy chickpea topping. Drain and rinse the chickpeas, then spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 20-30 minutes, until crispy.
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Serve the lamb and aubergine stew hot, topped with the crispy chickpeas and fresh coriander.
Nutrition
- Calories : 520kcal
- Total Fat : 22g
- Saturated Fat : 7g
- Cholesterol : 96mg
- Sodium : 822mg
- Total Carbohydrates : 41g
- Dietary Fiber : 10g
- Sugar : 11g
- Protein : 38g
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