LAMB & AUBERGINE STEW WITH CRISPY CHICKPEA TOPPING

Lamb & aubergine stew with crispy chickpea topping image

A gutsy, lamb casserole laced with North African spices and topped with a crunchy crust of feta cheese and store cupboard pulses

Provided by Cassie Best

Time 3h20m

Number Of Ingredients 18

Ingredients

3 tbsp olive oil
2 red onions , chopped
600g lamb leg or shoulder, cut into chunks
2 tbsp plain flour
4 garlic cloves , crushed
1 aubergine , diced
1 red pepper , diced
1 orange pepper , diced
1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon)
1 tbsp harissa
400g can chopped tomato
good pinch sugar
1 beef or lamb stock cube
small handful coriander , chopped
small handful mint , chopped
2 x 400g cans chickpeas
1 tsp cumin seed drained and rinsed
200g pack feta cheese , crumbled

Steps:

Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.

Nutrition Facts : Calories 526 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium