Page title and description
Meat mains
Lamb, chard and chickpeas with pitta and yoghurt
This is a quick, easy lamb recipe, full of warm spices and flavour. Chickpeas are cheap, packed with protein and fantastic at soaking up strong flavours. Serve with a dollop of tangy yoghurt and warm pittas.
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 400g minced lamb
- 2 garlic cloves, finely chopped
- ½ tsp dried chilli flakes
- ½ tsp ground cinnamon
- 8 tomatoes, diced
- 200ml lamb or chicken stock (or water)
- 1 head Swiss chard, stalks finely sliced, leaves shredded
- 400g tin cooked chickpeas, rinsed well and drained
- juice of 1 lemon, more to taste
- 1 tbsp sumac
- 4 tbsp fresh mint, chopped
- pitta bread and plain yoghurt, to serve
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
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Step 1
Heat the oil in a large heavy-based pan. Add the onion and fry for 5 minutes to soften. Add the lamb and cook for a few more minutes to brown. Add the garlic, chilli flakes, cinnamon, tomatoes and stock or water. Cover and simmer for 10 minutes.
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Step 2
Stir in the chard stems and cook for 5 minutes. Add the chard leaves and chickpeas and cook for 3 minutes to wilt the leaves. Stir in the lemon juice, sumac and mint. Season to taste. Serve with warm pitta bread and plain yoghurt.
