Lamb, chard and chickpeas with pitta and yoghurt recipe image

Print Lamb, chard and chickpeas with pitta and yoghurt

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.

Ingredients

  • 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 & drained
  • Juice of 1 lemon, more to taste
  • 1 tbsp sumac
  • 4 tbsp fresh mint, chopped
  • Pitta bread & plain yoghurt, to serve
  • Salt & pepper

Method

  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.
  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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