Lamb and Chickpea Tangine

    2 hours 50 minutes

    Middle Eastern inspired flavours are at work in this lamb and chickpea tangine that is full of vegetables including pumpkin, turnips, celery and zucchini.

    12 people made this

    Serves: 8 

    • 3 teaspoons olive oil
    • 1 1/2 kg lamb meat (cheaper cuts are best)
    • salt and pepper, to taste
    • 3 medium onions, finely diced
    • 4 large tomatoes, peeled and quartered
    • 3 litres water
    • 4 turnips, peeled and quartered
    • 1 stick celery, cut into large pieces
    • 1 swede, peeled and cubed
    • 1 teaspoon paprika
    • 2 tablespoons ground cumin
    • a few coriander seeds, crushed
    • 500g pumpkin, peeled, seeded and cut into pieces
    • 6 large carrots, peeled and cut into 4-5cm chunks
    • 100g sultanas
    • 1kg zucchini, washed and cut into 2-3cm pieces
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1 tablespoon harissa paste
    • 500g couscous

    Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

    1. Heat the olive oil in a large saucepan over high heat. Season the meat with salt and pepper then cook until brown.
    2. Add the onions and tomatoes to the saucepan. Cook for 10 minutes then add 3 litres of cold water and bring to the boil. Simmer on low heat for 1 hour.
    3. After 1 hour add the turnips, celery, swede, salt, pepper, paprika, cumin and coriander. Simmer for 50 minutes then add the pumpkin and carrots; cook on low heat for 20 minutes.
    4. Take half a cup of stock from the saucepan and pour into a bowl, soak the sultanas to plump them up. Add the zucchini and chickpeas to the saucepan and simmer for 20 more minutes. If the stock does not cover the vegetables then add some boiling water.
    5. Once it is cooked turn the heat off and leave as is in the saucepan. Take a ladle of stock from the saucepan and pour into a small bowl then add one tablespoon of harissa and mix. Serve this spicy sauce and sultanas separately.
    6. Prepare couscous according to the packet's instructions. Transfer the meat and vegetables onto a large plate and serve the couscous separately.

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