Middle Eastern-Style Lamb, Chickpeas & Veggies
with Garlic Yoghurt & Tortilla Chips
- Wheat
- Gluten
- Milk
When you simmer hearty chickpeas with subtly sweet veggies, garlicky tomatoes and our chermoula spice blend, the result is pretty magical. Serve with a garlic dip for creaminess and of course oven baked tortilla chips for crunch, and scooping!
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Leek
1 tin
Diced Tomatoes with Garlic & Onion
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
2
Garlic
250 g
Lamb Mince
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop carrot, garlic and onion (see ingredients). • Thinly slice leek. • Drain and rinse chickpeas. In a small bowl, combine yoghurt and garlic.
• Heat a large frying pan over high heat. Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, then add carrot, onion and leek, stirring, until tender, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add diced tomatoes with garlic & onion, the brown sugar and plant-based butter. Simmer until slightly thickened, 4-5 minutes. • Stir through baby leaves and lightly mash chickpeas with a fork.
• While the chickpeas are simmering, slice mini flourtortillas into quarters. • Divide tortillas between two lined oven trays (don't worry if they overlap). Drizzle with olive oil and season with salt. Turn to coat. • Bake tortilla chips until lightly golden and crispy, 8-10 minutes. TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!
• Divide Middle Eastern-style lamb, chickpeas and veggies between bowls. • Serve with tortilla chips and garlic yoghurt. Enjoy!
