Roast Lamb & Middle Eastern Chickpea Stew

Name: Roast Lamb & Middle Eastern Chickpea Stew with Couscous, Pumpkin & Coriander
Total time: 40 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 packet Peeled Pumpkin Pieces; 350 g Lamb rump; 2 Garlic; 1 tin Chickpeas; 1 Passata; 1 sachet Middle Eastern Seasoning; 1 sachet Coriander; 1 packet Couscous; 1 drizzle olive oil; ½ cup water; ¾ cup boiling water (for the couscous)

with Couscous, Pumpkin & Coriander

Abigail D'SouzaUpdated on September 03, 2026

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Calories

:

947 kcal

Protein

:

53.4g protein

Total

:

40 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten

Tender lamb rump gets roasted alongside sweet pumpkin, then simmered with chickpeas, garlic and Middle Eastern seasoning in a rich passata sauce for a flavour-packed stew. Serve over fluffy couscous, finished with a scatter of fresh coriander for a fragrant, warming dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

350 g

Lamb rump

2

Garlic

1 tin

Chickpeas

1

Passata

1 sachet

Middle Eastern Seasoning

1 sachet

Coriander

1 packet

Couscous

(Contains: Wheat, Gluten)

Not included in your delivery

1 drizzle

olive oil

½ cup

water

¾ cup

boiling water (for the couscous)

Nutrition

Energy (kJ)3960 kJ

Calories947 kcal

Fat37 g

of which saturates16.6 g

Carbohydrate70.7 g

of which sugars11.8 g

Dietary Fibre20.7 g

Protein53.4 g

Cholesterol102 mg

Sodium711 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced.
• Place peeled pumpkin pieces in a large baking dish.
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until pumpkin is just starting to soften, 15-20 minutes.

2

• Meanwhile, lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan (no need for oil!).
• Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
• Increase the heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

3

Finely chop garlic.
Drain chickpeas.
Remove baking dish from oven, add passata, chickpeas, garlic, Middle Eastern seasoning, the water and a drizzle of olive oil.
Stir to combine and season with salt and pepper.

4

Transfer lamb, fat-side up, to the centre of the baking dish.
Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

5

While the lamb is resting, boil the kettle.
In a medium heatproof bowl, add couscous and a pinch of salt.
Add the boiling water (3/4 cup for 2P / 1 1/2 cup for 4P). Immediately cover and leave for 5 mins.
Fluff up with a fork and set aside.

6

• Thinly slice lamb.
• Divide couscous between bowls. Top with roast lamb and Middle Eastern chickpea stew. Spoon over sauce.
• Pick and tear over coriander to serve. Enjoy!