Chargrilled Lamb & Spiced Chickpea





by Alasdair Nicholson

Ingredients for Chickpeas:

  • 200g dried chickpeas
  • 2 onion
  • 4 cloves garlic
  • 1 tin tomato
  • 1 red chilli
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 200g diced pumpkin
  • veg or chicken stock
  • 2 tbsp chopped marjoram
  • salt and pepper


Gently cook onions and garlic in a little oil until soft, add chilli and dried spices. Cook for a couple of minutes to toast the spice.  Add tomatoes, pumpkin, chickpeas and stock. Cook slowly till chickpeas are tender, adding more stock if needed and stirring to prevent sticking.  Finish with chopped marjoram prior to serving

Ingredients for Veges:

  • 4 slices butternut pumpkin
  • 2 zuchini
  • 4 rounds eggplant
  • 100ml olive oil
  • 1 chopped chilli
  • 1 clove garlic grated
  • Zest of 1 lime


Marinade vegetables in the flavoured oil. Chargrill the eggplant and zuchini. Roast the pumpkin in the oven at 180 until tender.



2 tbsp Dijon Mustard
Juice and zest of 1 Lime
4tsp Zaatar spice mix
4 x 150g pieces of Lamb backstrap or leg steak
* Click to ingredient to choose one


Mix Dijon mustard, lime and Zaatar mix together and form a paste. Marinate the lamb over night.