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Quick lamb and chickpea casserole
Quick lamb and chickpea casserole
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Prepare extra casserole to enjoy now and save for a convenient meal later.
Ingredients:
  • 600g lamb loin fillet, trimmed, thinly sliced
  • 400g baby eggplant, thickly sliced
  • 1 brown onion, halved, thinly sliced
  • 400g can chickpeas, drained, rinsed
  • 400g can crushed tomatoes
  • 1 lemon, juiced
  • 125.00 ml flat-leaf parsley leaves, chopped
  • crusty bread rolls, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, sear the lamb in batches in 1 tablespoon of oil for 2 to 3 minutes until it's nicely browned. Transfer to a plate.
  • Pour the rest of the oil into the frying pan along with the eggplant, onion, and garlic. Sauté, stirring occasionally, for about 3 minutes until the eggplant is lightly golden and the onion is tender.
  • Add in the vibrant tomato paste and let it infuse for a minute. Introduce chickpeas, tomatoes, and 2 cups of chilly water. Let it reach a lively boil, then lower the heat to medium-low, allowing it to gently simmer uncovered for 10 minutes until it thickens slightly.
  • Add the lamb back into the pan with the flavorful juices. Let it simmer uncovered for around 5 minutes until thoroughly heated. Season with a pinch of salt and pepper, then mix in 2 tablespoons of lemon juice and fresh parsley. Enjoy this delectable dish with some crusty bread on the side.

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