Serves:
6
Lamb and Chickpea Casserole
A rustic Greek recipe that will make you feel warm and cosy. Just like Grandma used to cook. This dish can also be easily converted into a tasty and nutritious vegan meal, by simply omitting the lamb. Cook plenty for a big crowd or to have as leftovers.
Serve this dish with a delicious green salad.
Ingredients
500
grams
dried chickpeas
6
lamb forequarter chops
1
large brown onion
400
grams
canned whole tomatoes
0.5
celery (stalks and leaves)
3
carrots
280
grams
tomato paste
1
vegetable stock cube
Salt and pepper to taste
½
cup
extra virgin olive oil
Method
1.Place chickpeas in a large heavy based cooking pot and add enough water to cover the chickpeas. Add a little salt to the pot and cover and soak overnight.
2.Add lamb chops to the chickpeas and start cooking on high heat. Skim off the excess fat from the top as it’s cooking. This takes about 5–10 minutes.
3.Add the chopped onion and cook for another 30 minutes.
4.Add canned tomatoes (chopped), tomato paste, salt and pepper, chopped celery stalks and the leaves, diced carrot and the vegetable stock cube.
5.Cook covered for another 20 minutes.
6.Add olive oil and stir and cook for a further 5–10 minutes.