Pic of Lamb, chard and chickpeas with pitta and yoghurt

Lamb, chard and chickpeas with pitta and yoghurt

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Meat mains

Lamb, chard and chickpeas with pitta and yoghurt

Main Serves 4 45 min
This is a quick, easy lamb recipe, full of warm spices and flavour. Chickpeas are cheap, packed with protein and fantastic at soaking up strong flavours. Serve with a dollop of tangy yoghurt and warm pittas.


  • 2 tbsp olive oil
  • 1 onion, sliced
  • 400g minced lamb
  • 2 garlic cloves, finely chopped
  • ½ tsp dried chilli flakes
  • ½ tsp ground cinnamon
  • 8 tomatoes, diced
  • 200ml lamb or chicken stock (or water)
  • 1 head Swiss chard, stalks finely sliced, leaves shredded
  • 400g tin cooked chickpeas, rinsed well and drained
  • juice of 1 lemon, more to taste
  • 1 tbsp sumac
  • 4 tbsp fresh mint, chopped
  • pitta bread and plain yoghurt, to serve
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Heat the oil in a large heavy-based pan. Add the onion and fry for 5 minutes to soften. Add the lamb and cook for a few more minutes to brown. Add the garlic, chilli flakes, cinnamon, tomatoes and stock or water. Cover and simmer for 10 minutes.
  • Step 2

    Stir in the chard stems and cook for 5 minutes. Add the chard leaves and chickpeas and cook for 3 minutes to wilt the leaves. Stir in the lemon juice, sumac and mint. Season to taste. Serve with warm pitta bread and plain yoghurt.

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