Photo: Emiliano Vittoriosi
Lamb with spicy chickpeas
9 ingredients
5 min + 15 min
Serves 2
openrecipes
A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too
Estimated Nutrition (whole recipe, rough)
717
Calories
39g
Protein
38g
Fat
60g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Seed | not in our table | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lean lamb cutlets or chops
- 1 tbsp olive oil
- 1 red onion , chopped
- 1⁄2 small cauliflower , cut into small florets
- 2 tsp cumin seeds
- 2 tsp harissa paste
- 400g can chickpeas , drained and rinsed
- 2 tbsp chopped parsley
- squeeze orange juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes