chicpea-lambChickpeas are so good for you and in the winter we need every last natural vitamin and mineral we can get to keep colds and flu away and here is a great recipe. It’s go a nice bite to it and smacks of North Africa. It needs some marinate time so prepare the night before or in the morning. It doesn’t take long to cook. (enough for 4)

What you need

6-700g lamb fillet thinly sliced
2 teaspoons crushed garlic
1 tablespoon cumin powder
1 tablespoon coriander powder
2 teaspoons chili powder
60ml oil
Grated rind of 2 large lemons
Juice of 2 large lemons
1 medium onion finely chopped
1 red pepper thinly sliced
1 can chickpeas (420g)

The process

In a large bowl make a marinade by adding the garlic, cumin, coriander, chili, lemon rind and 1 tablespoon of oil. Add the sliced lamb and mix to coat well. Cover with clingfilm and refrigerate for at least 3 hours or overnight.

Drain the liquid from the chickpeas, rinse under cold water and set aside.

Heat the rest of the oil in a pan on a hot heat and stir fry small amounts of lamb and onions to brown well, remove and set aside.

Now stir fry the red peppers for a few minutes until they begin to soften. Add the lamb and onions along with the chickpeas and lemon juice, toss around until evenly distributed.

That’s it.

Serve with couscous and stir fried spinach.