The Fitbug Recipe Book

Posted 08 September 2008

Lamb and Chickpea Tagine

With the weather taking a downturn it's time for some comfort food. This lamb and chickpea tagine is full of warming autumn flavours and includes some of the seasons best vegetables. If you don't like lamb you can substitute it for chicken.

Serves 4-6

Ingredients:

• 500g lean diced lamb
• 2 white onions, sliced
• 2 cloves garlic, crushed
• 1 tin of chopped tomatoes
• 1 tbsp sundried tomato paste
• 300ml lamb or vegetable stock
• 2 red peppers cut into thick slices
• 1 can chickpeas, drained and rinsed
• 2 tsp honey
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tbsp olive oil
• 1 aubergine cut into chunks
• black pepper
• 200g couscous

How to:

• 1.Heat the oil in a large saucepan or ovenproof casserole dish. dd the diced lamb and cook until lightly browned and then remove from the pan and set to one side.
• 2. Add the onions and garlic to the pan and fry for 5 minutes until softened and translucent.Add the pepper strips and cook for a further 2-3 minutes. Add the aubergine, tomatoes, tomato paste, spices, honey and stock. Stir well.
• 3.Return the lamb to the casserole and season. Simmer gently for 40 minutes. Add the chickpeas and simmer for a further 15 minutes. When the cooking time is complete squeeze in the juice of the lemon and season to taste.
• 4.Once the chickpeas have been added to the casserole cook the couscous according to pack instructions, fork through to separate the grains and keep warm.
• 5. Serve the couscous into large bowls and spoon over the tagine, dress with coriander and a spoon of low fat yoghurt (optional).

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