Spiced lamb and chickpea stew with couscous
Warm North African-style spices, tender lamb and chickpeas over fluffy couscous.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Lamb mince400 g
- Chickpeas (tin)1 tin
- Chopped tomatoes (tin)1 tin
- Brown onions150 g
- Carrots200 g
- Couscous250 g
- Vegetable stock cubes1 cube
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, ground cinnamon. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Celery.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Heat a large pan over a medium-high heat and brown the lamb mince for 6 minutes, breaking it up. Chop the onion and carrots, add and cook for 6 minutes. Stir in 2 teaspoons of cumin and a teaspoon of cinnamon.400 g lamb mince150 g brown onions200 g carrots
- Add the chopped tomatoes, the drained chickpeas, the crumbled stock cube and 300 ml of water. Simmer for 25 minutes until thick. Season.1 tin chickpeas1 tin chopped tomatoes1 cube
- Put the couscous in a bowl, pour over 300 ml of just-boiled water, cover and leave for 5 minutes. Fluff with a fork and serve the stew on top.250 g couscous
A spoon of honey stirred in at the end gives the stew a gentle sweetness that suits the spices.
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