Spiced Lamb and Chickpeas


Comforting and filling this lightly spiced lamb stew is an easy family meal. With the addition of sweet potato (you can replace with normal potatoes) and chickpeas it is a hearty dish in one. Although here I have made it with herby rice, to make it go further. You could also top with a spoon of natural yogurt, when serving.

You can also freeze this dish; hopefully you can cook once and eat twice. This recipe serves between 2-4 people, depending on portion size.

n.b. chickpeas are not suitable for children with a legume allergy

  • 1 onion, peeled and finely diced

  • 2 carrots, peeled and finely diced

  • 300g organic lamb mince

  • 2 sweet potato (200g approx), peeled and diced

  • 1/8 teaspoon ground cinnamon

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1 small garlic clove, peeled and crushed

  • 12 dried apricots (I choose unsulfured apricots, these are darker in colour), sliced

  • 1 can of chickpeas, 400g approx which yields 250g approx of beans once drained

  • 600ml homemade stock (with no added salt), or water


Take a large ceramic pot and add the oil, onion and carrots; gently sauté until softened for 10 minutes. Next add the lamb mince, break up the meat with a spatula. You want the mince to colour but not brown (to avoid toughening the meat). Add sweet potato, cinnamon, coriander, cumin and garlic: stir everything to combine, cook for 2-3 minutes.

Cover with homemade stock, or water. Bring up to a gentle boil; then lower heat and simmer for 20 minutes. Stirring occasionally. The sauce will reduce, thicken and the meat and vegetables should be completely cooked through. Finally add the drained chickpeas and chopped apricots, simmer for 5 minutes, until all the ingredients are well combined and piping hot.

Serve with rice, or cons-cous and scatter with chopped herbs.

meatMiriam Cooper