Chargrilled Lamb & Spiced Chickpea
Description
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
Directions:
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
Directions:
Marinade vegetables in the flavoured oil. Chargrill the eggplant and zuchini. Roast the pumpkin in the oven at 180 until tender.
Ingredients
| 2 tbsp Dijon Mustard |
| Juice and zest of 1 Lime |
| 4tsp Zaatar spice mix |
| 4 x 150g pieces of Lamb backstrap or leg steak |
Directions
- 1
- Mix Dijon mustard, lime and Zaatar mix together and form a paste. Marinate the lamb over night.
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