Lamb with spicy chickpeas
A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too
- Prep: 5 mins
Cook: 15 mins
- Serves 2
- Easy
Ingredients
- 4 lean lamb cutlets or chops
- 1 tbsp olive oil
- 1 red onion, chopped
- 1?2 small cauliflower, cut into small florets
- 2 tsp cumin seeds
- 2 tsp harissa paste
- 400g can chickpeas, drained and rinsed
- 2 tbsp chopped parsley
- squeeze orange juice
Method
-
Heat grill to high. Season the lamb, then
grill for 5 mins each side until browned.
Meanwhile, heat the oil in a pan, add the
onion, then fry for 2 mins.
-
Stir in the cauliflower, cumin and harissa
paste, then cook for 1 min more. Add 200ml
water, season well, then bring to the boil.
Cover, cook for 5 mins until the cauliflower
is just tender, then stir in the chickpeas and
cook for 2 mins more. Stir in the parsley and
orange juice, then serve with the lamb.
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