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Dr. Rupy’s One pot Moroccan lamb and chickpea stew

Prep and cooking time: 1hr 15mins

Complex carb portions, per serving: 1

Ingredients

Serves: 2

2 tbsp olive oil

200g lamb neck fillet, diced

1 small brown onion, finely diced

2 garlic cloves, minced

1 cm fresh ginger, minced

4 dried apricots, finely diced2 small carrots, diced

1 small red pepper, cut into large chunks

1 small yellow pepper, cut into large chunks

1 small courgette, sliced

1 cinnamon stick

¼ tsp ground allspice

1 tbsp ras el hanout

½-1 tsp cayenne pepper (optional)

1 bay leaf

100ml beef stock

400g tin plum tomatoes, break apart with a spoon

1 x 400g tin chickpeas, rinsed and drained

2-4 tbsp yoghurt

1 handful fresh parsley, finely sliced

1 handful fresh mint, finely sliced

Method

  1. Heat the oil in a large casserole dish, over medium heat.

  2. Add the lamb and brown all over. Remove the browned lamb and set aside.

  3. Add the onion, garlic, and ginger, and fry until softened.

  4. Add the apricot and spices and stir for 30secs.

  5. Add the carrots, peppers, and courgette and cook for a further 2mins.

  6. Add the beef stock, and plum tomatoes. With the wooden spoon lightly break apart the plum tomatoes.

  7. Add the chickpeas and browned meat. Season lightly with salt and pepper.

  8. Reduce the heat and cook for 45mins-1 hour, until the lamb is tender.

  9. Serve with yoghurt on top and fresh parsley and mint.