Chickpeas and Harissa Lamb Recipe
Chickpeas and Harissa Lamb Recipe



  • 600g lamb steak, cut into bite size pieces
  • 2 level tbsp harissa paste
  • 400g tinned tomatoes with herbs
  • 2 x tins of chickpeas, drained
  • 12 dried apricots
  • Small bunch fresh coriander, chopped
  • Preheat your oven to about 170C. Put your meat into a casserole dish, and coat all over with the harissa paste. Pour in the tomatoes, along with 300ml of water. Place the casserole on the hob, and bring to the boil, while stirring.
  • After five minutes, cover the casserole with kitchen foil or the dish’s lid, and bake in the oven for 1 hour. Remove, stir in the chickpeas and apricots, and then bake for a further 45 minutes. Stir in the chopped coriander, and serve with crusty bread.
1 hr 30 mins
2 serving

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